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Salad main page
Salad dressings

Artichoke and celery salad
Artichoke and tomato salad with basil vinaigrette
Asparagus and spinach salad
Avocado aspic salad
Baby carrot salad with chives
Barley salad
Barley, tomato and corn salad
Balsamic potato salad
Basic cucumber salad
Basic potato salad
Bean sprout salad
Bean and pepper salad
Beef salad with pickles, tomatoes and celery
Beet salad
Beets and portobello mushroom salad
Black bean and bell pepper salad
Ceasar salad
Cauliflower salad with radish
Chicken and potato salad with herb dressing
Chicken salad and avocados with pomegranate dressing

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Serves: 8

For dressing:
1/4 cup balsamic or red wine vinegar
2 tablespoons chopped fresh basil leaves (or 2teaspoons dried)
1/2 cup olive oil
1/4 teaspoon each salt, pepper and dry mustard
2 pounds cherry tomatoes, halved
2 cans artichoke hearts, drained and cut into quarters.(14 oz/398 ml)
washed and torn salad greens

In large bowl, whisk together vinegar, basil, salt, pepper and mustard. Slowly whisk in oil until dressing is thick and creamy.
Just before serving, whisk dressing ingredients to combine.
Add tomatoes and artichokes; toss well.

Line a serving platter with salad greens; spoon tomato mixture over greens.
Sliced beefsteak tomatoes can be substituted for cherry tomatoes if you prefer.

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