“From the April 2, 2009 edition of Athens' Plus Magazine. The salad will keep in the refrigerator for 2-3 hours if you cover it with plastic wrap.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all the ingredients for the vinaigrette into a blender and mix well.
  2. Cut the artichokes in quarters and then finely slice each quarter.
  3. Wash and dry the salad greens.
  4. Put a layer of finocchio on a serving plate and sprinkle with some of the vinaigrette. Continue with a layer of the artichoke slices and sprinkle with some more of the vinaigrette.
  5. Before serving, add the rocket or salad greens and the rest of the vinaigrette.

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