Artichoke Cucumber Fennel And Radish Salad
Ingredients
- 2 Persian cucumbers (about 5 oz), sliced thin
- 1 Medium bulb fennel (about 10 oz), trimmed, cored, and sliced thin
- 1/4 Medium red onion, sliced thin
- 2 Celery stalks, sliced thin
- 4 Large radishes (about 2 oz), sliced thin
- 12 ounces Frozen artichoke hearts, thawed
- 1/4 cup Mint
- 1/4 cup Parsely, minced
- 1/4 cup Olive oil
- 2 tablespoons Lemon juice
- 3 tablespoons White wine vinegar
- 1/2 teaspoon Kosher salt
- 1/2 cup Parmesean cheese, freshly grated
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