Giant Head of Romaine Lettuce

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We got a gigantic head of Romaine lettuce in our CSA box on Saturday. I made this salad on Sunday night. Arthur said it was "delicious."

Artichoke, Romaine and Tomato Salad

Ingredients for dressing:

1 12 ounce jar marinated artichoke salad (or you could use all artichokes), drained
(use 1/2 of the the artichokes or vegetables in the dressing--save the balance for the salad)
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh chives or green onions
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons honey
1/3 cup mayonnaise
1/4 cup olive oil
1/4 cup or more of the marinade from the artichokes

Blend the dressing ingredients in a food processor. Taste and add more oil if you think it needs it. Chill for 1/2 hour to let flavors develop or just eat it right away. Its still very good.

A large bowl of torn Romaine lettuce
1/4 cup green onions
1 cup or more grape tomatoes (halved)
2 large red radishes, sliced thinly
marinated artichoke hearts leftover from dressing
Parmesan cheese to taste, shaved

Combine lettuce, onions, tomatoes, and radishes. Toss with enough dressing to coat. There will be a quite a bit leftover. It keeps well. Top with artichoke salad or just artichokes and Parmesan.

Adapted from Bon Appetit

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