An artistic artichoke salad with adult tastes in mind.
Author: California Artichoke Advisory Board
Suggestions: Chill dressing. Arrange salad, then cover and refrigerate up to 4 hours ahead. Spoon dressing over salads just before serving.
Serves: 8 person(s)
Preparation Time: 50 mins
4 red bell peppers
8 lettuce leaves (optional)
1/2 cup sliced red onion
1/2 cup sliced ripe olives
1/3 cup balsamic vinegar
1/4 cup white wine or cider vinegar
2 cloves garlic, minced
1 Tbsp chopped fresh basil
1 tsp chopped fresh rosemary
1 tsp sugar
Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off pepper skins and slice peppers into julienne strips.
ROASTED RED PEPPER DRESSING: In blender or food processor, place 1/4 of the bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth.
ASSEMBLE SALADS: On 8 salad plates, arrange reserved cooked artichoke leaves or lettuce leaves. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves. Spoon dressing over salads.
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