Prep Time: 15 minutes
Cook Time: 12 minutes
Portion Size: 1 cup of salad and 2 slices of bread
1 Tbsp Dijon mustard
1 medium garlic clove
1/2 cup packed fresh basil leaves
3 Tbsp water
2 tsp Kosher salt
2 tsp sherry vinegar
1/4 tsp fresh lemon juice
1/4 tsp ground cumin
1 tsp freshly ground black pepper
1/4 cup olive oil
7 oz sourdough baguette, cut into eight 1/4-inch thick slices
1 Tbsp olive oil
14oz can quartered artichoke hearts in water (drained)
1 1/2 cup pear, grape or cherry tomatoes, halved
1/2 medium red onion thinly sliced
7oz package Fresh Express® Fancy Greens
1/2 cup shredded parmesan cheese
Preheat oven to 375ºF.
To make dressing:
Combine mustard, garlic, basil and water in bowl of a food processor fitted with a metal blade. Process until mixture is finely chopped.
Add salt, vinegar, lemon juice, cumin, pepper and 1/4 cup oil; process until mixture is smooth and combined, stopping to scrape sides of bowl with a rubber spatula as needed.
To make sourdough crisps:
Brush bread with remaining tablespoon oil; place on a baking sheet. Bake until bread is golden brown, about 12 minutes. Remove from oven and let cool slightly.
To make salad:
In a medium bowl, combine artichokes, tomatoes and onion; gently toss. Pour vinaigrette over artichoke mixture; toss well to coat.
Add the greens and warm sourdough crisps and gently toss to coat. Divide onto 4 plates.
NOTES: This makes a great salad for a first course or serve it with a piece of grilled wild salmon for a sensational entrée (not included in POINTS value). Enjoy!