Recipe by Chef Jonathan Bardzik
Sweet notes of popcorn shoots, artichoke hearts, Kalamata olives and white balsamic vinegar play off briny flavors for a light, yet hearty winter salad. Top with grilled chicken, salmon or cooked chickpeas if you want to add protein.
- 6 cups shoot salad blend
- 1 can artichoke hearts, halved
- 1 cups Kalamata olives, halved
- 1/2 lb bocconcini–fresh Mozzarella balls-halved
- 1 clove garlic, minced
- 1/3 cup white balsamic vinegar
- 1 tsp Dijon mustard
- 1/3 cup olive oil–the good stuff!
Make vinaigrette: Sprinkle garlic generously with salt. Using the flat side of a chef’s knife, mash into a paste. In a medium bowl combine garlic, vinegar and mustard. Season with salt and pepper. Whisk and let sit for 15-20 minutes while flavors combine. When ready to dress salad, drizzle in oil, while whisking, to form a creamy emulsion.
Assemble salad: Place greens in a large bowl and lightly dress with vinaigrette. Divide among 4 plates. Top with artichoke hearts, olives and cheese.