Green Salad with Artichokes and Olives

• servings: 4-6 servings

Ingredients

1 romaine lettuce heart (6 ounces), cut into 1-inch pieces

3 ounces (3 cups) baby arugula

1 cup jarred whole baby artichoke hearts packed in water, quartered, rinsed, and patted dry

⅓ cup fresh parsley leaves

⅓ cup pitted kalamata olives, halved

2 tablespoons white wine vinegar or white balsamic vinegar

1 small garlic clove, minced

Salt and pepper

3 tablespoons extra-virgin olive oil

1 ounce Asiago cheese, shaved

Directions

Gently toss romaine, arugula, artichoke hearts, parsley, and olives together in large bowl. Whisk vinegar, garlic, ¼ teaspoon salt, and pinch pepper together in small bowl. Whisking constantly, slowly drizzle in oil. Drizzle vinaigrette over salad and gently toss to coat. Season with salt and pepper to taste. Serve, topping individual portions with Asiago.

Notes

Mediterranean page 69