Follow these steps for perfect results
Pesto
prepared
Artichoke Hearts
drained
Parmesan Cheese
grated
Olive Oil
Shallot
chopped
Red Wine Vinegar
Fresh Italian Parsley
chopped
Whole Grain Dijon Mustard
Garlic Clove
minced
Olive Oil
Baguette Slices
toasted
Mixed Baby Greens
Artichoke Hearts
drained
Cherry Tomatoes
halved
Feta Cheese
crumbled
Prepare the pesto: Place all pesto ingredients in a food processor and blend until finely chopped. Season with salt and pepper to taste.
Make the vinaigrette: Whisk shallot, red wine vinegar, 2 tablespoons of chopped parsley, mustard, and garlic in a medium bowl. Gradually whisk in olive oil. Season with salt and pepper to taste.
Prepare the crostini: Spread 1 tablespoon of pesto over each baguette slice. Sprinkle with parsley.
Toast the crostini: Toast the pesto-covered baguette slices until golden brown.
Assemble the salad: Mix baby greens, artichoke hearts, and cherry tomatoes in a large bowl.
Dress the salad: Toss the salad with enough vinaigrette to coat lightly.
Serve: Top the dressed salad with crumbled feta cheese and serve with artichoke-pesto crostini.
Expert advice for the best results
Use high-quality olive oil for the best flavor.
Toast the crostini just before serving to prevent them from getting soggy.
Adjust the amount of vinaigrette to your liking.
Everything you need to know before you start
15 minutes
Vinaigrette and pesto can be made 1 day ahead.
Arrange the salad on a platter and garnish with additional feta cheese and parsley. Serve the crostini alongside.
Serve as a light lunch or side dish.
Pair with grilled chicken or fish.
Serve with a glass of white wine.
Pairs well with the salad's acidity
Discover the story behind this recipe
Commonly served as a light and refreshing dish in Mediterranean countries.
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