Follow these steps for perfect results
Marinated Artichoke Hearts
drained
Balsamic Vinegar
Fresh Chives
chopped
Fresh Lemon Juice
Coarse-grained Dijon Mustard
Honey
Mayonnaise
Extra Virgin Olive Oil
Romaine Lettuce
torn
Red Onion
thinly sliced
Cherry Tomatoes
halved
Parmesan Cheese
freshly grated
Mince one jar of artichoke hearts in a food processor.
In a separate bowl, mix together balsamic vinegar, chopped chives or green onion tops (if using), fresh lemon juice, coarse-grained Dijon mustard, and honey.
Transfer the minced artichoke mixture to the bowl with the other ingredients.
Add mayonnaise to the bowl and whisk until smooth.
Gradually whisk in extra virgin olive oil until the dressing is emulsified.
Cover the dressing and chill in the refrigerator for at least 30 minutes to allow the flavors to develop.
If desired, soak thinly sliced red onions in ice-cold water for about 30 minutes to reduce their sharpness.
In a large bowl, combine torn romaine lettuce (or baby spinach), red onions, and halved cherry tomatoes (or roma tomatoes).
Toss the greens, onions, and tomatoes with enough dressing to coat evenly.
Top the salad with the remaining artichoke hearts.
Garnish with freshly grated Parmesan cheese, if desired, and serve immediately.
Expert advice for the best results
Adjust the amount of balsamic vinegar to your taste.
For a creamier dressing, add a tablespoon of Greek yogurt.
Toast some pine nuts or slivered almonds for added crunch.
Everything you need to know before you start
10 minutes
The dressing can be made up to 3 days in advance.
Serve the salad in a large bowl or on individual plates. Garnish with extra Parmesan cheese and a sprig of fresh herbs.
Serve as a light lunch or side dish.
Pair with grilled chicken, fish, or tofu.
Complements the tangy flavors of the salad.
Discover the story behind this recipe
Salads are a staple of Mediterranean cuisine, often featuring fresh, seasonal ingredients.
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