Baby Spinach Artichoke Endive Salad
06. November 2003 Vegetables + Salads 0
This is a very easy salad to make. Di Palo’s in New York City frequently cooks and preserves artichokes in olive oil and sells them in a plastic container. You can use canned artichokes as long as you drain them and use good olive oil as dressing. Endives are available in nicer supermarkets but you can substitute watercress or arugula.
1 bag of baby spinach
4 pieces of cooked artichokes, chopped
4 Belgian endives, roughly chopped
1 red onion, roughly chopped
2 tomatoes, chopped
salt, pepper, olive oil
1. Toss all ingredients in a large salad bowl.
Where to buy cooked artichokes