This is a great Mediterranean-style salad that is delicious and served with seafood, poultry, or grilled lamb.
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
1 cup olive vinaigrette (see recipe below)
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:
Olive Vinaigrette
Using a blender on low speed, combine all ingredients. Do not over-mix. Serve immediately or store, and use within 3 days.
Salad
In a large salad bowl, toss baby spinach with 3/4 vinaigrette. Use the remaining vinaigrette to toss the baby artichokes.
To serve, divide dressed spinach and artichokes between 8 plates. Finish with a sprinkle of crumbled feta cheese and ground black pepper on each salad. Serve with breadsticks or croutons
SOURCE: Chef Tony Baker, Montrio Bistro, Monterey, CA for Ocean Mist Farms.
