Chopped Salad with Marinated Artichoke Hearts, Kalamata Olives, Black Pepper Croutons and Emulsified Cucumber Dressing

Serves 6

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

By Camille Styles


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


  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.

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Comments (1)
  1. 1
    Bella Bucchiotti August 28, 2015 at 12:50 pm

    I really like artichokes in salads. I will have to try this!



Chanel Dror