Wednesday, April 23, 2014

Fast Lunch: Salad with Brie, Marinated Artichokes and Fennel

I didn't have a lot of time to make anything (like usual, but worst), so the other day I went for this fun creative salad with Brie, Marinated Artichokes and Fennel. I happened to have those things in the fridge from previous meals, and also because they are ingredients that I love separately, so I said to myself  "why not" and my fiance' agreed. Salad it was. 

Obviously the ingredients you're going to need are:


4 Marinated Artichokes
1 Fennel
1 triangle of Brie
10 cherry tomatoes
a handful of spring mix salad (previously washed and dried in the salad spinner)

For the vinaigrette: 

Extra virgin olive oil (whip out the good stuff)

1. Lay out the salad
2. Cut the tomatoes in half
3. Slice the fennel with a mandolin slicer or a knife (like I did)
4. Make the vinaigrette with 3 table spoons of olive oil and half a teaspoon of salt (or to your liking, I don't like too much salt on my food, it kills the real flavor and it obstructs arteries..)
5. Use the table spoon to drizzle the vinaigrette on both plates, one and a half tablespoon for each salad.
6. Finish the composition with sliced brie and the artichokes, I like to cut them in half and lay them face up cause it makes it look like flowers.

I added some more olive oil on top for presentation purposes.
I served the salad with a slice of toasted tomato bread from Panera, usually not my favorite, but it did go very well with this tangy and flavorful salad!

If you need to see me make this, here's the video recipe!


Real Italian Kitchen

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