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 marinated artichoke hearts in a food processor.
In a bowl, mix the minced artichoke hearts with balsamic vinegar, chopped chives or green onion tops, lemon juice, Dijon mustard, and honey.
Transfer the mixture to a large bowl.
Add mayonnaise and whisk until smooth.
Gradually whisk in extra-virgin olive oil until the dressing is emulsified.
Cover and chill the dressing for at least 30 minutes to allow the flavors to develop.
Combine torn romaine lettuce, thinly sliced red onion, and halved cherry tomatoes in a large bowl.
Toss the lettuce mixture with enough dressing to coat evenly.
Divide the salad among individual plates.
Top each serving with the remaining artichoke hearts and freshly grated Parmesan cheese.
Expert advice for the best results
For a richer flavor, use high-quality balsamic vinegar.
Add toasted pine nuts or walnuts for extra crunch.
Adjust the amount of honey to your preference.
Everything you need to know before you start
15 minutes
Dressing can be made 3 days ahead.
Serve in chilled bowls for a more elegant presentation.
Serve as a side dish with grilled meats or fish.
Enjoy as a light and refreshing lunch.
Crisp and refreshing to complement the salad.
Light-bodied and refreshing.
Discover the story behind this recipe
Salads are a staple in Mediterranean cuisine, often featuring fresh, seasonal ingredients.
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