MENU
 
 
 
 

  • Artichoke And Roasted Red Pepper Salad

    0 votes
    Artichoke And Roasted Red Pepper Salad
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 med Artichokes, Prepared And, Cooked
    • 4 x Red Bell Peppers Lettuce Leaves
    • 1/2 c. Red Onion, Sliced
    • 1/2 c. Ripe Olives, Sliced
    • 1 x Red Bell Pepper, Roasted, Reserved From Salad Preparation
    • 1/3 c. Balsamic Vinegar
    • 1/4 c. White Wine Vinegar
    • 2 x Cloves Garlic, Chopped
    • 1 Tbsp. Fresh Basil, Minced
    • 1 tsp Fresh Rosemary, Minced
    • 1 tsp Sugar

    Directions

    1. Halve artichokes lengthwise; scoop out center petals and fuzzy centers.
    2. Remove outer leaves and reserve to garnish salad. Trim out hearts and slice thinly. Cover, set aside. Place whole bell pepper under preheated broiler; broil under high heat till charred on all sides, turning frequently with tongs. Remove from oven and place in a paper bag for 15 min to steam skins. Trim off stems of peppers; remove seeds and ribs Strip off skins; slice peppers into julienne strips. Reserve one fourth of the bell pepper strips for the dressing.
    3. To Assemble Salads: Arrange lettuce leaves on 8 salad plates, remaining bell peppers strips, red onions and ripe olives on lettuce. Garnish with a couple of artichoke leaves, if you like.
    4. For Dressing: In a blender or possibly food processor place reserved bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process till well blended and nearly smooth. Spoon dressing over the salads.
    5. Serving Suggestion: Cover and chill prepared salads up to 4 hrs.
    6. Refrigeratedressing and spoon dressing and spoon over the salads just before serving.

    Similar Recipes

    Leave a review or comment