Artichoke, Fennel & Arugula Salad with Lemon and Shallot Vinaigrette

Main image
Serves: Total Time:
4 10 min


  1. In a large bowl toss baby arugula, a pinch of salt and pepper, set aside.
  2. Shave parmesan cheese, slice fennel, add a pinch of salt and fresh squeezed lemon juice to fennel, set both aside.
  3. Gently toss artichokes, fennel and shaved parmesan cheese into baby arugula.
  4. To serve, divide salad among four plates. Finish salads with Cindy's Kitchen Lemon & Shallot Vinaigrette.
Cindys Note

Cafeteria Chef

A ten year employee of Cindy's Kitchen; Mama lovingly prepares meals for 100 plus employees everyday.

Cindy's Kitchen Logo


  • Cindy's Kitchen Lemon and Shallot Vinaigrette, to taste
  • 1 cup fennel, sliced 1/8 inches thick
  • 3-4 whole, preserved artichoke hearts in olive oil, quartered
  • 8 cups baby arugula
  • 3 ounces Parmesan cheese, shaved thin
  • 1 whole lemon, squeezed for juice
  • Sea salt and freshly ground black pepper, to taste
Lemon and Shallot Vinaigrette  Image

This recipe was made using Lemon and Shallot Vinaigrette .

Share Your Favorite Recipe

Your email

Your location

Your recipe

Send Your Recipe