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Artichoke-Romaine Salad

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Submitted by: Bisayan Queen

 

Twenty ingredients combine to make this salad and dressing, which combines romaine, artichoke hearts, eggs, olives, tuna, & crab, and a vinaigrette.
 

Ingredients

  • Lime and White Wine Dressing:
  • 1/2 TBSP. French yellow mustard
  • 1 TBSP. Dijon mustard
  • 1/2 cup white wine vinegar
  • Juice of 1 large lime
  • 1 to 2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 4 large garlic cloves, peeled and finely chopped
  • one 2-inch piece ginger, peeled and grated
  • 4 fresh basil leaves, finely chopped
  • 1 tsp. dried tarragon leaves
  • 1 (2 ounce) can anchovy fillets in olive oil, finely minced
  • 1/2 medium red onion, thinly sliced and divided into 2 portions (one portion for the vinaigrette dressing and one portion for the salad, below)
  • 1/2 cup olive oil
  • 1/2 cup vegetable or safflower oil
  • Salad:
  • 2 large romaine lettuce heads, chopped
  • 2 (14-ounce) cans artichoke hearts, drained and quartered
  • 8 hard cooked eggs, peeled and quartered
  • 1 (7 ounce) jar stuffed green olives (Jalapeno or pimento), drained
  • 1 (12 ounce) can Albacore tuna in water, drained
  • 1 (8 ounces) package imitation crab legs, chopped into 1/2-inch cubes
  • 1/2 medium red onion, thinly sliced and divided into 2 portions (one portion for the vinaigrette dressing, above, and one portion for the salad here)

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Method

For Lime & White Wine Dressing- Combine all ingredients in a blender, except the oils. Blend until pureed and smooth. Combine both olive and vegetable or safflower oils in a measuring cup with a spout. Gradually add the oil while the blender is running. Blend another 10 seconds until smooth. Set aside. In a bowl combine tuna, crab, and the remaining red onion. Stir in 1/4 to 1/2 cup of the Lime & White Wine Dressing; set aside. Assembling and serving the salad: Place the following ingredients, in order as listed, in a large salad bowl: chopped lettuce, drained and quartered artichoke hearts, the quartered eggs, drained stuffed green olives, and the tuna-crab mixture. Drizzle with 1 cup or more (according to taste) of Lime & White Wine Dressing. Place on serving plates and then drizzle 2 to 4 tablespoons additional dressing on each plate over the romaine lettuce, artichokes and boiled eggs.

 

Notes: Serve as a light meal accompanied with your favorite crusty bread. Store leftover dressing in a glass jar in the refrigerator and use for other vegetable or green salads. Stores up to 5 days.

 

Number of Servings: 4 - 6

 

Submitted by: Bisayan Queen ()

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