Grotto Salad Recipe
Artisan lettuce, olive oil, red wine vinegar, red onion, marinated artichoke hearts, five-cheese blend, and cracked pepper.
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Ingredients
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Salad Base
Dressing
Finish & Garnish
Method
Salad Base
- 1
Prepare lettuce
Wash the artisan lettuce blend thoroughly in cold water, then spin or pat dry until leaves are mostly dry. Tear any large leaves into bite-size pieces and place in a large salad bowl.
- 2
- 3
Prepare artichokes and cheese
Drain the marinated artichoke hearts well (reserve a tablespoon of marinade for the dressing if desired). If artichoke hearts are large, quarter them. Measure the five-cheese blend and have it ready to sprinkle over the assembled salad.
- 4
Add the sliced red onion and drained artichoke hearts to the bowl with the lettuce, tossing gently to combine.
Dressing
- 5
Emulsify dressing
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon freshly cracked black pepper. Whisk vigorously or shake in a covered jar until the dressing emulsifies and is smooth. Taste and adjust seasoning — add more vinegar for acidity, oil for mellowness, or salt to preference.
- 6
If you reserved a tablespoon of artichoke marinade, stir it into the dressing for extra flavor before dressing the salad.
Assembly & Finish
- 7
Dress the salad
Pour about three-quarters of the dressing evenly over the salad bowl (start with less — you can always add more). Gently toss the lettuce, onions, and artichokes with tongs until everything is evenly coated. Taste and add remaining dressing if desired.
- 8
Add cheese and finish
Scatter the five-cheese blend over the dressed salad and toss once lightly to distribute. Drizzle the optional 1/2 tablespoon finishing olive oil over the top for sheen if using.
- 9
Season and serve
Sprinkle the coarse freshly cracked black pepper (about 1/4 teaspoon) over the salad and give a final gentle toss. Transfer to a serving bowl or individual plates and serve immediately.