Big Mediterranean Salad Recipe
with 'Local Artisan' Greens, Roasted Fingerling Potatoes, Artichokes, Farm Fresh Egg, Cured Olives, Oven-Dried Tomato, Garlic-Shallot Crouton, Extra Virgin Olive Oil-Lemon-Oregano Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Roast the Potatoes
Preheat the oven to 400°F (200°C). Wash and halve the fingerling potatoes. Toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown and tender.
- 2
Prepare the Croutons
In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and chopped shallot. Sauté until fragrant. Add leftover bread (cubed) and toast until golden. Set aside.
- 3
Boil the Eggs
In a small saucepan, bring water to a boil. Gently add the eggs and boil for 8-10 minutes for hard-boiled eggs. Remove and place in ice water to cool, then peel and quarter.
- 4
Assemble the Salad
In a large bowl, combine the artisan greens, roasted potatoes, artichoke hearts, cured olives, and oven-dried tomatoes. Add the quartered eggs on top.
- 5
Make the Vinaigrette
In a small bowl, whisk together extra virgin olive oil, lemon juice, dried oregano, salt, and pepper. Drizzle over the salad.
- 6
Serve
Top the salad with garlic-shallot croutons and serve immediately.