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Recipe courtesy of Valerie Bertinelli

Show: Valerie's Home Cooking

Episode: My Kind of Town: Chicago

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Total:: 40 min
Active:: 20 min

Yield:: 8 servings (16 cups)

Level:: Easy

Ingredients

Red Wine Vinaigrette:

1/2 cup red wine vinegar
1/3 cup extra-virgin olive oil
1 tablespoon minced shallot
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Pinch crushed red pepper

Italian Pizzeria Salad:

12 ounces marinated artichoke quarters, drained and halved lengthwise
10 1/2 ounces cherry tomatoes, halved
8 ounces ciliegine mozzarella (cherry-size mozzarella balls), halved
6 ounces pitted medium black olives, drained
1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces
5 ounces spring mix lettuce
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano (see Cook's Note)
Kosher salt

Directions

For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.

For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.

When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.

Cook's Note

If fresh oregano is unavailable, substitute 1/2 teaspoon dried oregano, added to the vinaigrette.

My Private Notes

Name: Italian Pizzeria Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings (16 cups)
Ingredients: 1/2 cup red wine vinegar; 1/3 cup extra-virgin olive oil; 1 tablespoon minced shallot; 1 teaspoon honey; 1/2 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; Pinch crushed red pepper; 12 ounces marinated artichoke quarters, drained and halved lengthwise; 10 1/2 ounces cherry tomatoes, halved; 8 ounces ciliegine mozzarella (cherry-size mozzarella balls), halved; 6 ounces pitted medium black olives, drained; 1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces; 5 ounces spring mix lettuce; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano (see Cook's Note); Kosher salt