Makes 4 servings
A combination of marinated and fresh veggies give this salad an interesting texture. Like most antipasto salads, it’s good chilled or at room temperature – so it’s perfect lunch fare.
- 2 cups whole button mushrooms
- 1 cup canned or jarred artichoke hearts
- 1 tablespoon olive oil
- 1 cup balsamic vinegar
- 2 tablespoons red wine, optional
- 1 teaspoon dried basil (or 3 tablespoons fresh basil leaves, minced)
- 1 teaspoon dried oregano (or 3 tablespoons fresh oregano leaves, minced)
- 1 teaspoon black pepper
- 1 head romaine lettuce, coarsely chopped
- 1 English cucumber, sliced
- 2 stalks celery, julienned
- 4 large tomatoes, cut into eighths
- 4 green onions, sliced
- 1/2 cup radishes, quartered
In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss well and set aside to marinate at room temperature for 30 minutes. When you’re ready to compose the salad, lay the chopped lettuce on a large platter and mound the marinated mushrooms and artichokes in the center (reserving all the marinade). Arrange the remaining vegetables around the marinated vegetables in the center, then drizzle the reserved marinade over the fresh vegetables. Serve immediately.
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