Tomato, Fennel and Artichoke Salad

 

Tomato, Fennel and Artichoke Salad

6 (servings)

 

Ingredients:

1 head Romaine Lettuce, chopped

½ head Radicchio, thinly sliced

¼ Fennel bulb, cored and thinly sliced

2 pints Cherry or Grape Tomatoes, halved

1 large Seedless Cucumber, quartered lengthwise and chopped

½ medium Red Onion, chopped

½ cup Marinated Artichoke Hearts, chopped

½ cup Castelvetrano Green Olives, pitted and halved

3 oz. Pecorino Romano Cheese, shredded

Dressing:

¼ cup Red Wine Vinegar

2 tbsp. Fresh Oregano

3 cloves Fresh Garlic

¼ tsp. Black Pepper

½ cup Extra Virgin Olive Oil

Directions:

Prepare the dressing first and refrigerate while making salad.  In a blender, add the red wine vinegar, oregano, garlic and pepper.  Blend until minced.  Slowly add the olive oil and blend until well mixed.  For the salad, in a large bowl, add all the salad ingredients except the cheese.  Toss to combine well.  Now add dressing and toss again.  Sprinkle with cheese and serve.

Notes:              You can always substitute different olives and cheese if desired.

Ideas for Future Efforts

 ___________________________________

___________________________________

___________________________________

___________________________________

___________________________________