Salade Esotica

Name: Salade Esotica
Ingredients: 1 (15 ounce) can artichoke hearts (whole, size medium or small); 1 teaspoon olive oil; 4 garlic cloves, quartered; 8 cups baby lettuce leaves; 1 cup cannellini beans (small, drained and rinsed); 4 ounces mozzarella cheese, chopped (fresh or smoked); 1 cup hearts of palm (about 4 whole canned, drained, rinsed and sliced); 1 small avocado; 8 sun-dried tomatoes, cut into strips (optional); 4 teaspoons pine nuts, toasted (optional); 12 kalamata olives, pitted and sliced (optional); 1 lemon, juice of (optional); salt and pepper, to taste

13 ingredients

10 steps

Ingredients

1 (15 ounce) can artichoke hearts (whole, size medium or small)
1 teaspoon olive oil
4 garlic cloves, quartered
8 cups baby lettuce leaves
1 cup cannellini beans (small, drained and rinsed)
4 ounces mozzarella cheese, chopped (fresh or smoked)
1 cup hearts of palm (about 4 whole canned, drained, rinsed and sliced)
1 small avocado
8 sun-dried tomatoes, cut into strips (optional)
4 teaspoons pine nuts, toasted (optional)
12 kalamata olives, pitted and sliced (optional)
1 lemon, juice of (optional)
salt and pepper, to taste

Directions

1

Preheat oven to 375F.
2

Gently mix artichoke hearts with oil and garlic.
3

Spread on metal roasting pan and roast for 1 hour.
4

Toss a few times, if desired.
5

Meanwhile, evenly share the baby greens among 4 salad plates and arrange 1/4 of the rest of the ingredients (except avocado) on top of each plate.
6

When artichokes are done, let cool slightly and cut in half.
7

Put about four artichoke halves on each plate.
8

Just before serving, peel and chop avocado and put 1/4 on each plate.
9

Sprinkle the top of each plate with optional ingredients, if using.
10

Or, just toss everything together and serve.