Prep 30 mins
Cook 1 hr
Based on a salad I always order at one of my favorite Italian restaurants. I also call this a no-dressing salad because all they do is toss it with olive oil, so I ask them to leave it off (lower fat). It really doesn't need any dressing, but you can add lemon juice (as per instructions below), oil or use a dressing of your choice. To save time you needn't roast the artichoke hearts, but I strongly recommend it (you'll love the outcome). The optional toppings are my own suggestions. I made the salad with them at home. BF loved it. The restaurant, Gigino's, was voted one of the most "romantic" restaurants in NYC. It has beautiful views of the Statue of Liberty. This is a pretty fancy salad, so if you are making this for company you can do everything ahead up 'til peeling and chopping avocado.
- 1 (15 ounce) can artichoke hearts (whole, size medium or small)
- 1 teaspoon olive oil
- 4 garlic cloves, quartered
- 8 cups baby lettuce leaves
- 1 cup cannellini beans (small, drained and rinsed)
- 4 ounces mozzarella cheese, chopped (fresh or smoked)
- 1 cup hearts of palm (about 4 whole canned, drained, rinsed and sliced)
- 1 small avocado
- 8 sun-dried tomatoes, cut into strips (optional)
- 4 teaspoons pine nuts, toasted (optional)
- 12 kalamata olives, pitted and sliced (optional)
- 1 lemon, juice of (optional)
- salt and pepper, to taste
- Preheat oven to 375°F.
- Gently mix artichoke hearts with oil and garlic.
- Spread on metal roasting pan and roast for 1 hour. Toss a few times, if desired.
- Meanwhile, evenly share the baby greens among 4 salad plates and arrange 1/4 of the rest of the ingredients (except avocado) on top of each plate.
- When artichokes are done, let cool slightly and cut in half. Put about four artichoke halves on each plate.
- Just before serving, peel and chop avocado and put 1/4 on each plate.
- Sprinkle the top of each plate with optional ingredients, if using.
- Or, just toss everything together and serve.