Artichoke-Romaine Salad

Ingredients

  • Lime and White Wine Dressing:
  • 1/2 TBSP. French yellow mustard
  • 1 TBSP. Dijon mustard
  • 1/2 cup white wine vinegar
  • Juice of 1 large lime
  • 1 to 2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 4 large garlic cloves, peeled and finely chopped
  • one 2-inch piece ginger, peeled and grated
  • 4 fresh basil leaves, finely chopped
  • 1 tsp. dried tarragon leaves
  • 1 (2 ounce) can anchovy fillets in olive oil, finely minced
  • 1/2 medium red onion, thinly sliced and divided into 2 portions (one portion for the vinaigrette dressing and one portion for the salad, below)
  • 1/2 cup olive oil
  • 1/2 cup vegetable or safflower oil
  • Salad:
  • 2 large romaine lettuce heads, chopped
  • 2 (14-ounce) cans artichoke hearts, drained and quartered
  • 8 hard cooked eggs, peeled and quartered
  • 1 (7 ounce) jar stuffed green olives (Jalapeno or pimento), drained
  • 1 (12 ounce) can Albacore tuna in water, drained
  • 1 (8 ounces) package imitation crab legs, chopped into 1/2-inch cubes
  • 1/2 medium red onion, thinly sliced and divided into 2 portions (one portion for the vinaigrette dressing, above, and one portion for the salad here)

Description

Twenty Ingredients Combine To Make This Salad And Dressing, Which Combines Romaine, Artichoke Hearts, Eggs, Olives, Tuna, & Crab, And A Vinaigrette.

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