Artichoke and Sourdough Crisps

Artichoke and Sourdough Crisps

Artichoke and Sourdough Crisps

Artichokes, tomatoes and sourdough crisps in a basil vinaigrette create a perfect complement for our Fancy Greens.
Course Salad
Servings 4


  • 1 package Fresh Express Fancy Greens (7-oz)
  • 1 sourdough baguette (7-oz) cut into eight 1/4-inch slices
  • 1 Tablespoon olive oil
  • 1 can quartered artichoke hearts in water (14-oz) (drained)
  • 1 1/2 cup pear, grape or cherry tomatoes halved
  • 1/2 medium red onion thinly sliced
  • 1/2 cup parmesan cheese shredded

Dressing Ingredients:

  • 1 Tablespoon Dijon mustard
  • 1 medium garlic clove
  • 1/2 cup packed fresh basil leaves
  • 3 water water
  • 2 teaspoon Kosher salt
  • 2 teaspoon sherry vinegar
  • 1/4 teaspoon fresh lemon juice
  • 1/4 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive oil


  • Preheat oven to 375ºF.
  • Brush bread with a tablespoon of oil.
  • Place on a baking sheet and bake until golden brown, about 12 minutes.
  • Remove from oven and let cool slightly.
  • In a medium bowl, combine artichokes, tomatoes and onion.
  • Gently toss.
  • Pour vinaigrette over artichoke mixture and toss well to coat.
  • Add the greens and warm sourdough crisps, and gently toss to coat.
  • Divide onto four plates and serve.

Dressing Instructions:

  • Combine mustard, garlic, basil and water in the 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.
Made with
Fancy Greens

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