Artichoke and Roasted Red Pepper Salad
Chef Gruber
Yield: 8 portions
2 cups artichoke hearts, quartered
4 red bell peppers, roasted
16 leaves romaine lettuce
½ cup sliced red onion
1 cup kalamata olives, pitted
Dressing:
1 roasted red bell pepper (reserved from salad)
3 T balsamic vinegar
3 T white wine vinegar or cider vinegar
4 cloves garlic, minced
2 tsp. chopped fresh rosemary
2 T chopped fresh basil
1 tsp. sugar
¾ cup olive oil.
Quarter artichoke hearts (canned or fresh cooked). Grill red peppers until blackened on all sides. Place in a plastic storage bag for 15 minutes; then remove skins, stems, seeds and interior membranes. Cut into julienne strips. Reserve ¼ of the pepper strips for the dressing.
For dressing, in blender or food processor, combine reserved bell peppers, vinegars, garlic, basil rosemary and sugar until smooth. Slowly add the olive oil through the top of the blender or food processor until well combined.
Using the romaine leaves for your presentation, divide amongst 8 plates. Divide artichoke hearts, bell pepper strips, red onion and olives amongst plates. Drizzle with dressing and serve.
