|
Ingredients:
canned artichoke hearts,
kalamata olives pitted and chopped.
roasted red pepper, chopped.
boiled eggs quartered.
anchovis.
dill,
flat parsley.
red onions, finely chopped.
olive oil, extra-virgin
balsamic vinegar
1 garlic clove, finely minced
1/8 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
|
|
Directions
In a
large mixing bowl, combine artichoke hearts, Kalamata olives, red peppers,
onion, olive oil, vinegar, parsley, dill, garlic, salt, and pepper. Mix
well.Cover and refrigerate for at least 60 minutes to allow flavors to
meld. Decorate the salad hearts on a plate and put quartered boiled eggs,
anchovis, and the artichoke salad on top. |
alad of salad hearts, boiled
eggs, anchovis and marinated artichokes.
