Lou Bruno`s Mediterranean Salad Recipe
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Ready in: < 30 minutes
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 6
Ingredients:
1/2 pound mesclun mix (see note)
3 whole canned Spanish artichoke hearts, quartered
6 asparagus spears, boiled, cooled, stored in vinaigrette dressing in refrigerator overnight
5 Roma tomatoes, sliced
24 kalamata olives
1/2 cup balsamic vinegar
1/2 cup extra-virgin olive oil
Dash of freshly ground tellicherry pepper (see note)
Dash of salt
Directions:
Divide mesclun among serving plates. Divide artichoke quarters, asparagus spears, tomatoes and olives among plates. Combine vinegar, oil, pepper and salt. Drizzle over salads. Serve immediately.
Note: Mesclun mix is available at specialty food stores. Tellicherry peppercorns can be found at specialty food stores and spice shops
This recipe from CDKitchen for Lou Bruno`s Mediterranean Salad serves/makes 6
Recipe ID: 5457
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