This is my kind of salad. Just looking at it again makes my mouth water. I added grilled chicken, for a complete meal.
Salad with artichoke hearts, roasted red pepper, grilled chicken, and basil dressing (from Kalyn’s Kitchen)
16 ounces canned artichoke hearts, drained
1 tablespoon extra virgin olive oil
salt and freshly ground black pepper
12 ounce jar roasted red pepper
3 tablespoons capers, drained
1 – 2 grilled boneless chicken breasts, cut into bite-sized pieces
freshly chopped parsley or basil for garnish (optional)
2 minced shallots
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
1/2 cup extra virgin olive oil
salt and freshly ground pepper, to taste
Put artichokes in large bowl and toss with olive oil, salt, and pepper.
In food processor, process minced shallot and chopped basil. Then add lemon juice, white wine vinegar, and mustard, and process 30 seconds. Then add 1/2 cup olive oil and slowly add it through feed tube while processor is running. Process 1 – 2 minutes until dressing mixture is well-blended.
Toss artichoke hearts with 1/2 cup of the basil dressing and let it marinate for a few minutes. Cut up the roasted red pepper into 1″ strips and add to bowl with artichoke hearts. Add drained capers and chicken, and enough dressing so that all the ingredients are moistened. Season the salad with salt and pepper, then sprinkle with chopped parsley or bsil. Makes 4 – 6 servings, which may be served at room temp or chilled.