Prep 10 mins
Cook 0 mins
Entered for safe-keeping. From "First for Women" 11/24/03.
- 3 garlic cloves, peeled and minced, about 1 tablespoon
- 2 scallions, thinly sliced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 13 3⁄4 ounces canned artichoke hearts, drained and quartered
- 5 cups baby spinach leaves, washed and patted dry
- 1 head radicchio, separated into leaves, washed and patted dry
- In bowl, whisk together minced garlic, scallions, mustard, dill and vinegar.
- Pour in olive oil, whisking constantly until combined.
- Add artichokes; toss.
- Arrange spinach and radicchio leaves on platter. Spoon artichoke mixture in center.
This was a very elegant salad as the title suggests. The dressing was absolutely tasty----one that I would "borrow" to dress up a boring, bland salad. In general, the salad had a completely different, zesty taste compared to the rather tame garden-variety salads that I usually make at home. What would have given it 5 stars? Well, since I do cook for a family, I have to take their preferences into account. For this salad, the radicchio was a bit too strong for my 2 kids' taste buds (both under 10). So if I made this again--and I certainly think I will--I would probably cut the radicchio in half and instead replace it with a bit of red-leaf lettuce (to retain the color contrast of the greens used--which was one of the elements that made this salad so elegant). And I would defnitely double the amount of the dressing. It's really tasty.