Artichoke Salad

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source: Epicurious

Serves 10.

3 six-ounce jars marinated artichoke hearts, well drained
12 tablespoons extra-virgin olive oil
4 garlic cloves, minced
3 tablespoons minced fresh oregano

6 ounces thinly sliced prosciutto, coarsely chopped (about 1 1/2 cups)
5 cups 1/2-inch pieces crustless baguette (from one 16-ounce loaf)

6 cups lightly packed bite-size pieces romaine lettuce
4 cups lightly packed arugula (about 2 large bunches)
2/3 cup sliced red onion
4 tablespoons Sherry wine vinegar or balsamic vinegar
1 1/2 cups crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)

 


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