This salad is unique and drenched in a hot dressing. Make this, and your guests will keep asking for it at every event!
| Prep Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 6 |
Ingredients
- ½ cup canola oil
- ⅓ cup tarragon vinegar
- 1 tablespoon white sugar
- 1 teaspoon chopped fresh thyme
- ½ teaspoon dry mustard
- 2 cloves garlic, minced
- 1 (8 ounce) can artichoke hearts, drained and quartered
- 5 cups romaine lettuce – rinsed, dried, and chopped
- 1 red bell pepper, cut into strips
- 1 carrot, grated
- 1 red onion, thinly sliced
- ¼ cup black olives
- ¼ cup pitted green olives
- ½ cucumber, sliced
- 2 tablespoons grated Romano cheese
- ground black pepper to taste
Instructions
- In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts in mixture, cover, and marinate in the refrigerator, at least 4 hours or overnight.
- In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in artichoke and marinade mixture; toss to coat.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 462 mg |
| Sugars | 5 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I made sure to use kalamata olives. Much superior!
For those wondering, this salad is spicy as in lots of flavorful herbs and spices. It’s not hot spicy. I gave it 5 stars because everyone but me loved it. There was nothing wrong with it, it just was not to my taste. The flavors are pretty strong, so don’t make this for people with sensitive palates.
Was an absolute hit at the small group dinner. I used extra virgin olive oil instead of canola, and an “italian vinegar” I found at the grocery store. Couldn’t find tarragon vinegar. Added some Italian seasons and just a little dried crushed thyme. Was delicious and need to make it again soon!
This is a great salad. My chef friend loved it and wanted the recipe. You will not be sorry you served this salad
I made this exactly as written except for substituting Kalamata olives for the black olives since I had them on hand. So delicious and fresh! Will definitely make this again!
I doubled the vegetables and marinated them as well, as recommended by others, and it was a success!
I made it with no changes and others wanted this recipe after we had it for dinner with them. Best salad recipe I have made.
Oh my…so good! I made my own tarragon vinegar by adding 1 T muddled/crushed fresh tarragon leaves to 1 c white wine vinegar and letting it sit overnight. I also subbed olive oil for the canola, grape tomatoes for the carrots, and only used black olives (no green). It looked as good as it tasted, and many guests went back for seconds. Seriously, this is exceptionally good!
This was so delicious. I brought it to a pot luck and put it together when I arrived. EVERYONE loved it. Really good!
A lot of tasty ingredients in this salad so we will definitely make again. The vinegar was a little strong for us, so we may cut back on that a bit. Also my daughter thought adding some tomatoes, chunks of mozzarella and maybe some chicken would be great additions.
Took a double batch to a pot luck dinner and came home with an empty bowl ! Great dressing- I had never used Tarragon Vinegar before but now I love it. Has trouble finding plain pitted green olives…so just popped out the garlic stuffing and sliced those. Didn’t grate carrots so I diced matchstick carrots instead. Will definitely make this again-.
I think this would have been excellent if I had had terragon vinegar and Romano cheese. I tried using white vinegar plus dried terragon and mozzarella. Just wasn’t quite as strong of dressing as I would have liked. I added turkey pepperoni and left out the green olives. I love green olives but family members don’t. I can tell they would have been good in it though.
Wonderful salad that can be tailored to your liking… I used EVOO instead of canola and used marinated artichokes – which need to be drained on paper towels before adding or it will make your salad bland and watery which happened on my first go round! Also added halved cherry tomatoes per the reviews but would add them at the end when serving the salad as it makes the salad watery if used in the marinade. I found Kalamata olives to add the much needed salt that this salad needed. Very easy recipe and although very good base it tasted very bland which could have come from the water in the tomatoes and artichokes – so it needs to be tailored to your liking with seasoning or replace with a very good Mediterranean Vinaigrette!! It is a very good base salad that needs seasoning!
I made this for a small dinner party last night and it was a huge hit! Everyone loved it and there wasn’t a speck left! The only thing I did differently was to substitute olive oil for canola oil and then marinate all of the veggies overnight and add some premium mozzarella balls. It’s so good, I’m making it again tonight! Thank you so much for this excellent recipe!
I have been wanting to make this again as I brought it to a party and left the rest behind. I”m not sure if it could have been intact the next day anyway. But I sure would have liked to have found out. I followed the most helpful review that says to marinate all the vegetables and to use olive oil. It was a hit at the party.
The home made salad dressing is INCREDIBLE!
Made for a dinner party and everyone liked it. As per other reviewers, I marinated all the veggies in the dressing overnight.
Made this exactly as the recipe was written and it was amazing! The tarragon vinegar marinade was delicious. I will be making this again and look forward to taking it tailgating during football season.
Loved it. Used evoo instead of canola. Also cut peppers and onions thin and only used about 1/2 an onion.
This is a family favorite! The dressing is quite special. I use marinated artichoke hearts to add a little more zing. I have added the following to the salad: grape tomatoes, shredded mozzarella, pepperoncini peppers, and pepperoni. This salad is always a big hit!
I made this for a get together we went to last night. As in a previous post, I did not have the tarragon vinegar so I used apple cider vinegar with a half tablespoon of dried tarragon. Other than that one substitution, the rest of the recipe was the same. Highly recommend! I have some leftovers, and am looking forward to eating it today.