Next to incorporating the right leftovers into a great sandwich, putting together a "leftover salad" is one of my favorite food shortcuts; that is to say, having a great meal full of flavor without a big undertaking. After all, what's the point of cooking great food if you're chained to your Wolf stove for half the day (this is why I'm not a fan of formal French cooking, sorry all you trained chef's out there).
Recently, I put together the following salad for a weekday lunch (including a fresh baguette and a few glasses of Cotes de Rhone).
Here are the ingredients:
- 2 large organic romaine hearts
- 1 bunch of fresh parsley
- 8-10 sun dried tomatoes
- 3 large scallions
- 5-6 artichoke hearts (I used hearts that were coated in breadcrumbs and baked with lots of olive oil)
You'll want to cut the scallions, sun dried tomatoes, and romaine lettuce into, roughly, the same shape. You can tear the leaves off of the parsley being careful not to include too much of the stem.
For the dressing, I used my classic vinaigrette recipe which you can find here.
Italian
