If you plan on making a Tapas Meal, this would win hands down as your salad selection. Based on an Ina Garten recipe, the combination of artichoke hearts, roasted red peppers, capers and a citrus/basil dressing this salad can be served warm or cold.
16 oz. canned artichoke hearts, drained
1 T. extra virgin olive oil
salt and fresh ground pepper
12 oz. jar roasted red pepper, drained
3 T. capers
1/2 cup chopped red onion
freshly chopped parsley or basil for garnish
2 minced shallots (or 2 T. finely minced red onion)
1/2 cup chopped fresh basil
3 T. fresh lemon juice
1 T. white wine vinegar
1 t. Dijon mustard
1/2 cup extra virgin olive oil
salt and fresh ground black pepper to taste
Preheat oven to 350 degrees.
Put artichokes on a baking sheet, salt and pepper them and drizzle with olive oil. Toss the artichokes in the olive oil and spread in a single layer.
Roast for 20 minutes.
While artichokes are roasting, let's make the dressing.
Use your food processor with the steel blade. Process the shallots (or red onion, if using) and basil. When shallots and basil are fairly well chopped, add lemon juice, white wine vinegar, and Dijon mustard. Process 30 seconds.
With the food processor running, add the 1/2 olive oil through the feed tube and process 1 - 2 minutes until the dressing is well blended.
In a large bowl, put the roasted artichokes and toss with 1/2 cup of the dressing. Let it marinate while you prepare the remaining ingredients.
Cut the roasted red peppers into bite sized pieces and chop the onions into a small dice. Drain the capers.
Add the red peppers, onions, and capers to the artichokes. Stir to combine all the ingredients and to coat all the vegetables with the dressing.
Taste and, if needed, add additional salt and pepper. Sprinkle with parsley or basil for garnish.
Save remaining dressing to toss with leftover salad before serving.
You can also chill salad before serving.