I’ve got a really nice salad for you today. It’s easy to make and it doesn’t take many ingredients. And the ingredients that are required are readily available. You can’t ask for much more than this.
I have a lot of favorite foods. When I quickly think from the top of my head which I like best, I say Japanese. Then I say Italian and Indian and then I say Mediterranean. I can’t pick just one because they’re all great and my mood changes often. If someone asked which culture’s food I had to nibble on for the rest of my life if I had to choose just one, I’d definitely say Mediterranean. It’s a broad category and has a lot going on. Not to mention that much of the food available from this region of the world is outstanding and very practical.
Today’s salad is just that – practical. It tastes great and isn’t bad for you in the least. I could eat a salad like this every night without a problem at all. I love artichokes and kalamata olives and whenever I see that a salad has chopped parsley mixed into the greens, I know it’s going to be good. There’s something about the bits of parsley clinging to the larger greens via the vinaigrette. It’s nice.
9 Ounces Mixed Baby Greens
1 Cup Jarred Artichoke Hearts, Rinsed and Quartered
1/2 Cup Parsley, Chopped
1/3 Cup Kalamata Olives, Halved
2 Tablespoons White Wine Vinegar
1 Teaspoon Garlic, Minced
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
3 Tablespoons Extra-Virgin Olive Oil
1 Ounce Asiago Cheese, Shredded
I’d like to thank America’s Test Kitchen for their incredible resource called The Complete Mediterranean Cookbook. This is the second recipe I’ve used from this book and it’s just as good as I had imagined it to be, so thank you.
Make the Vinaigrette
I always like to get the vinaigrette out of the way, so I tend to prepare that first. To do this, combine the vinegar, garlic, salt, pepper and olive oil in a medium size bowl and whisk everything together well.
When finished, set the bowl aside for a few minutes so the flavors have a chance to meld together.
Prep the Ingredients
If you purchased whole baby artichoke hearts, rinse them, quarter them and place them in a bowl. I bought ones that were quartered already, so this was easy.
Next, clean and chop the parsley and place it in a bowl.
Finally, clean the greens and place them in a large bowl and also halve the olives and place them in a small bowl.
Add the artichokes, parsley and olives to the bowl with the lettuce in it.
Drizzle the vinaigrette over the salad and toss it well so all the leaves are coated.
Plate & Serve
Divide the salad among four plates or bowls and sprinkle some Asiago cheese on top of each one. Serve and enjoy.
The Final Mediterranean Salad
This salad was so easy I may just make it again tonight. It looks good, doesn’t it? Give this recipe a try and let me know what you think. Thanks for reading!