Italian Pizzeria Salad

By rperlowitz

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

Preparation

Step 1

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.