Artichoke, Cucumber, Fennel, And Radish Salad

• 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

1. In a large bowl, combine cucumbers, fennel, red onion, celery, radishes, artichokes, mint, and parsley. Mix well
2. In a small bowl, whisk together olive oil, lemon juice, vinegar, and salt. Pour over dressing and toss to coat. Add Parmesan cheese and mix well. Adjust salt to taste.

cucumbers, bulb fennel, red onion, celery stalks, radishes, mint, olive oil, lemon juice, white wine vinegar, kosher salt, parmesean cheese

Taken from food52.com/recipes/36930-artichoke-cucumber-fennel-and-radish-salad (may not work)