This vibrant Mediterranean-inspired salad layers tender baby artichokes, fresh spinach, briny Nicoise olive vinaigrette, and creamy feta for a dish that’s bold, bright, and full of texture. Perfect with seafood, roast chicken, or grilled lamb, it also makes a beautiful starter for a spring or summer meal.
INGREDIENTS:
Olive Vinaigrette
1 cup pitted Nicoise olives (small black olives)
1 cup high-quality extra virgin olive oil
1/2 cup fresh lemon juice
5 basil leaves
1 shallot, chopped
1 anchovy
Ground black pepper
Salad
3/4 cup olive vinaigrette (see recipe above)
1 bag baby spinach, cleaned and dried (about 12 cups)
8 ounce feta cheese, crumbled
1 pound baby artichokes, cooked and cut into 4 pieces
8 breadsticks or croutons
METHOD:
Place all vinaigrette ingredients in a blender. Blend on low speed just until combined—do not overmix. Use immediately or refrigerate for up to 3 days.
In a large salad bowl, toss the baby spinach with 3/4 cup of the vinaigrette.
In a separate bowl, toss the cooked, quartered baby artichokes with the remaining vinaigrette. Divide the dressed spinach among 8 plates. Top each plate with the marinated artichokes. Sprinkle generously with crumbled feta and freshly ground black pepper.
Serve with breadsticks or croutons.
SERVING SUGGESTIONS:
- Pair with grilled salmon, seared scallops, or lemon-roasted chicken.
- Serve alongside lamb chops or lamb kebabs for a full Mediterranean plate.
- Add cherry tomatoes or thinly sliced cucumbers for extra crunch.
YIELD: Serves 8
SOURCE: Adapted recipe from Chef Tony Baker, Montrio Bistro, Monterey, CA
