Cooking the egg to medium-boiled rather than hard-boiled brings out the flavors of the artichoke hearts, endive and parmesan, while enhancing the texture of this luscious chopped salad.
Artichoke Hearts & Endive With Parmesan Dressing
| Serves 4 |
225 calories per serving
- 1 14 ounce can artichoke hearts in water
- 1 head endive lettuce, rinsed and spun dry
- 1/4 cup sun dried tomatoes, chopped
- 2 eggs
- 1/4 cup fresh basil, rinsed, patted dry and chopped
- 2 tablespoons extra virgin olive oil
- 3 tablespoons grated parmesan cheese
- 1 tablespoon white balsamic vinegar*
- Salt & fresh ground pepper to taste
*Like the name implies, white balsamic is lighter than regular balsamic, which allows the salad to retain its pretty shades of pale green.
Prepare salad ingredients: Transfer the artichoke hearts to a fine mesh sieve and allow to drain for several minutes. Meanwhile, place the egg in a a small saucepan and cover well with water. Place on high heat and bring to a full boil. Cook for five minutes, remove from heat and cover the pan. Chop the endive into roughly 1/2 inch pieces and transfer to a salad bowl. Chop the drained artichoke hearts into quarter pieces and add to the bowl with the endive. Toss in the sun dried tomatoes and chopped basil.
Remove the egg from the pan, rinse under cold water and peel off the shell. Quarter the egg, then dice into small pieces. Add the diced egg to the salad and toss lightly.
Dress the salad: Drizzle the olive oil and Parmesan cheese over the salad and toss lightly but thoroughly. Sprinkle the white balsamic vinaigrette over the salad and toss again. Season with salt and fresh ground pepper to taste. Serve, and enjoy!