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Mama Damato Italian Sunday Salad




Source of Recipe


Buddy Cookbook


List of Ingredients




1/4 cup white wine vinegar
2 garlic cloves, minced
1/4 teaspoon salt
6 tablespoons extra-virgin olive oil
1 14-ounce can artichoke hearts, drained and quartered
1 small sweet orange or red pepper, seeded and thinly sliced
1 large head romaine lettuce, rinsed and drained
1/3 cup Parmigiano-Reggiano cheese, grated
1/2 cup Sicilian green olives, pitted and sliced in half
8 to 10 sun-dried tomatoes in oil, drained and thinly sliced
herb or garlic flavored croutons



Recipe



Combine the vinegar, garlic and salt in a bowl. Whisk in the olive oil. Add the quartered artichoke hearts and sliced pepper and stir gently to combine. Let the mixture marinate at room temperature for about 30 minutes.
Chop or tear the lettuce leaves into bite-size pieces. Place the lettuce in a large salad bowl. Add the artichoke and pepper mixture and toss gently to combine. Add the olives, sun-dried tomato and toss. Add the Parmigiano-Reggiano and toss again. Top the salad with croutons. Serves 6 to 8.