Chopped Salad with Artichoke, Kalamata Olives, Croutons and Cucumber Dressing

Ingredients

2 hearts of romaine, chopped

1 c. artichoke hearts

garlic oil

1 T minced shallots

1 t chopped parsley

pinch of chili flakes

salt & pepper to taste

1/4 c. kalamata olives, pitted

2 c. cubed bread

1 English cucumber, peeled and seeded

1 t white balsamic vinegar

1/2 t fresh dill

1/4 t dijon mustard

2 garlic cloves, peeled

Instructions

1. Combine garlic oil, shallots, parsley, chili flakes and artichoke hearts. Season with salt & pepper and refrigerate overnight.
2. Put cucumber, balsamic vinegar, dill, dijon and garlic clives in a food processor and blend until smooth. Cover and refrigerate.
3. Toss cubed bread in garlic oil, sprinkle with black pepper. Toast in oven until crispy.
4. Chop romaine in 1" pieces, place in bowl with olives & marinated artichoke hearts. Toss with cucumber dressing and lift in the croutons.