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
- Combine garlic oil, shallots, parsley, chili flakes and artichoke hearts. Season with salt & pepper and refrigerate overnight.
- Put cucumber, balsamic vinegar, dill, dijon and garlic clives in a food processor and blend until smooth. Cover and refrigerate.
- Toss cubed bread in garlic oil, sprinkle with black pepper. Toast in oven until crispy.
- 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)
Author
I really like artichokes in salads. I will have to try this!
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