Friday, January 16, 2009

Roasted Artichoke Salad

I was watching the Barefoot Contessa and she made this artichoke salad. I made it but modified it.

Minjenah's Roasted Artichoke Salad

2 12 ounce frozen artichoke hearts, defrosted (I used the Trader Joe's ones)
1/2 large Spanish onion, chopped fine
White Balsamic Vinegar
1 12 ounce jar roasted red pepper, chopped fine (I used Mount Olive)
1/2 bunch parsley chopped
Pesto Vinagrette (recipe follows)

Take the artichokes and put them on a sheet pan with some olive oil and salt and pepper. Roast them at 350 for about 15 minutes. In the meantime, chop everything else that needs to be chopped.

Put the chopped onion in with a splash of the vinegar (this takes that acrid sharpness out of the onion). Add the peppers and the parsley. Make the vinagrette. By the time you have done all this the artichokes should be ready so put them in, still warm and drizzle the Pesto Vinagrette on top. Toss to coat. Let the salad come to room temperature. Salt and pepper to taste.

Eat!

Pesto Vinagrette
2/3 cup olive oil
1/3 cup white balsamic vinegar
1 Tablespoon pesto (I used homemade)

Put the ingredients in a jar and shake shake shake! Salt and pepper to taste.


Antipasto
It was for dinner.

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