Rustic tricolor salad of butter leaf, roasted red peppers and artichoke hearts [Vegan]

Jaymi's Notes:
A simple, yet flavorful salad is welcome any day of the week, especially when it features two of my favorite salad ingredients: roasted red peppers and artichoke hearts. If you use jarred versions, this salad takes no more than 10 minutes to create from start to finish. You can also customize it further by adding sliced sundried tomatoes, olives, or other colorful and classic Mediterranean ingredients. You can't get much more heart-healthy or satisfying than this delicious meal.

More on The Cooking Project.

Kelly's Recipe:

My flavour palate skews to salty, piquant and bitter, so this tricolour salad of roasted red peppers, butter lettuce and marinated artichoke was a perfect recipe for me. The recipe calls for Ubriaco cheese, a hard cow's milk cheese which is wrapped in wine-soaked cloths before it is aged. I actually ended up using a locally produced sheep's milk feta cheese because I didn't have time to get to the cheese store, but if you can't find Ubriaco, I'm sure any hard cheese which will crumble will work nicely. The recipe also calls for thin slices of bresaola, which is an air-cured beef, but I omitted it when I made it.

This recipe is adapted from Williams-Sonoma Rustic Italian by Domenica Marchetti.

© Jaymi Heimbuch

Tricolour Salad

1 head butter lettuce, leaves separated and torn into large pieces
1-2 roasted red peppers, slivered (use jarred or freshly roasted)
1 cup drained jarred or canned artichoke hearts, halved or quartered
1/3 cup toasted slivered almonds
1 1/2 oz crumbled Ubriaco cheese (omit for a vegan version of this salad)
3 - 4 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
Fine sea salt and freshly ground black pepper

In a large serving bowl, combine the lettuce, artichoke hearts, and roasted red peppers and toss to combine. Sprinkle almonds and cheese over the top and toss just once or twice to gently combine. Drizzle just enough of the olive oil over the salad to thoroughly coat but not saturate the greens. Sprinkle with the vinegar and season with salt and pepper. Toss again gently. Serve and enjoy!

Tags: Cooking | Recipes | The Cooking Project | Vegan | Vegetarian | Weekday Vegetarian


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