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Artichoke and Sourdough Crisps
Artichokes, tomatoes and sourdough crisps in a basil vinaigrette create a perfect complement for our Fancy Greens.
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Course
Salad
Servings
4
Ingredients
1x
2x
3x
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
Instructions
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.
Keywords
Entertaining, Nut Free, Romaine, Salads, Soy Free, Vegetarian