Okay...I wouldn't usually endorse using a "jarred," "canned" or "frozen" ingredient for recipes during their peak season, but preparing this many artichoke hearts and then marinating them is a bit of a stretch for me...so here it is!
Artichoke, Romaine, and Cherry-tomato Salad
Makes: 6-8 servings
2 6-ounce jars marinated artichoke hearts, drained
1/4 cup balsamic vinegar
2 tablespoons chopped fresh chives or green onion tops
1 tablespoon fresh lemon juice
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
5 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
12 cups torn romaine lettuce
1 small red onion, thinly sliced
2 cups cherry tomatoes, halved
Parmesan cheese, freshly grated
Preparation:
Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.
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