Serves 6
INGREDIENTS:
2 hearts of romaine
2 cans artichoke hearts packed in water (or 2 jars in oil drained and rinsed)
1 – 1 ½ can chick peas
1 pint grape tomatoes halved
1 can chick peas drained
½ – ¾ cup greek olives chopped
½ cup pistachios coarsely chopped
METHOD:
Wash and dry romaine. Tear or cut into small pieces. Toss together romaine, olives, artichoke hearts, tomatoes with lemon vinaigrette dressing (below). Sprinkle with pistachio nuts and serve.
Lemon Vinaigrette Dressing
INGREDIENTS:
2 fresh lemons
1 clove garlic
1 cipollini onion
1 tbs. honey
½ cup extra virgin olive oil
Sea salt and pepper to taste
METHOD:
Squeeze juice of two lemons (should be about ¼ to 1/3 cup juice) and place in blender. Add garlic, onion, and honey and blend on low. Slowly pour in olive oil and blend until well mixed and creamy. Add sea salt and freshly ground pepper to taste.
