Recipe courtesy of Daniel Orr
Show: Cooking Live
Save Recipe Print
Total:
30 min
Prep:
30 min
Yield:
1 serving/ 1 cup

Ingredients

TOASTED GARLIC VINAIGRETTE

Directions

First, marinate the cooked Gigante beans and artichokes in the vinaigrette for marinade. Do this while they are still warm from cooking so they absorb the marinade as they cool. It is best to prepare these the day before so they fully take on the flavor of the marinade.

Toss the artichoke halves, roasted red pepper, basil leaves, feta cheese and Gigante beans together with 3/4-ounce of the vinaigrette. Season with a pinch of pepper, as the feta is already salty.

Place on a chilled dinner plate, making sure all elements are exposed, in a croissant- shaped mound, leaving the void on the plate at the two 'o clock position.

Dress the arugula with the remaining 1/4-ounce vinaigrette and place in a tight bundle in the void on the plate.

Garnish the edge of the salad with basil oil.

TOASTED GARLIC VINAIGRETTE

Toast sliced garlic in 2 tablespoons canola oil. Whisk together the toasted garlic and all other ingredients except the remaining oils. Slowly whisk the oil into the vinegar mixture to emulsify. Season with salt, pepper, sugar.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Green Bean Salad

Recipe courtesy of Jamie Deen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Baby Carrots

Recipe courtesy of Rachael Ray

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Grilled Chicken with Tomato-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Baby Back Ribs

Recipe courtesy of Dave Lieberman

Smoked Baby Back Ribs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories