After a week filled with smoky peanut oil T-Bones and double-risen ‘Za dough used for flat bread and stromboli; I think this is a good time for a simple salad – just open a can and a jar, chop some fresh stuff, then whizz together a fine little Dijon vinaigrette to dress it with (with which to dress it all?).
I dressed up the original recipe from Bon Appétit via epicurious.com just a bit; adding my new favorite Persian cucumbers along with some thinly sliced onion and freshly shaved bits of BellaVitano® cheese.
•1 head romaine lettuce
•1 can (15 oz) chickpeas, drained and rinsed
•1 jar (6 oz) marinated artichoke hearts, drained
•2 Persian cucumbers, sliced
•Onion, thinly sliced
•Balsamic BellaVitano® cheese, shaved
Make the vinaigrette by combining the vinegar, mustards, and pinch of sugar in a blender jar. Swirl the olive oil together with the canola oil, then, with the blender running, drizzle into the vinegar and mustard mixture until emulsified. transfer to a cruet and set aside.
Drain and rinse the chick-peas in a colander, then pour the marinated artichokes over and toss while allowing to drain. Combine in a serving bowl with the romaine, Persian cucumber, and onion, then top with the thinly shaved cheese.
Dress and toss, or, more better, I think; serve at the table with dressing on the side so that folk can add as little or as much as they like.