|White Bean and Artichoke Salad|
½ cup olive oil
¼ cup fresh lemon juice
1 garlic clove, minced
½ tsp. Aleppo red pepper (a dash of cayenne pepper can be substituted)
1 tsp. ground fennel seed, optional
Salt and pepper, to taste
NOTE: If you prefer, you can used a commercially prepared vinaigrette dressing of your choice.
2 (15 oz.) cans white beans, drained and rinsed
2 shallots, thinly sliced
1 small red onion, diced
3 celery stalks, thinly sliced
Garnish: 3 Tbsp. fresh mint or basil, cut into thin strips, or chopped parsley
4. Remove from refrigerator about 30 minutes before serving. Just before serving garnish the top with strips of fresh mint or basil, or parsley.
2. Canned/jarred artichokes may be used instead of frozen. If you select marinated artichokes, the marinade can act as the dressing.