Artichoke Caesar-ish Salad
A not-quite Caesar salad with roasted artichokes, crispy pinto beans, bagel croutons and an anchovy and red wine vinegar dressing. It's insanely good!
Servings: 2
Equipment
- 4 quarter sheet trays or just a few different roasting dishes
Ingredients
for the dressing
- 1/2 c olive oil from marinated artichokes
- 1 clove garlic
- 1/2 c red wine vinegar
- 1/4 c parm
- 1 anchovy fillet
- 1 heaped tsp Dijon mustard
- 1 tbsp mayo
- fresh ground black pepper
for the salad
- 2 heads romaine lettuce chopped
- 1 jar marinated artichokes
- 1 can pinto beans or white beans if you have them
- 2 bagels
- 1 handful shaved parmesan
Instructions
- Pre-heat oven to 375°F (190°C).
- Combine dressing ingredients and blend until smooth.1/2 c olive oil from marinated artichokes, 1 clove garlic, 1/2 c red wine vinegar, 1/4 c parm, 1 anchovy fillet, 1 heaped tsp Dijon mustard, 1 tbsp mayo, fresh ground black pepper
- Drain and dry beans. Scatter on a sheet tray, drizzle with oil, season with salt and pepper.1 can pinto beans
- Slice artichokes in quarters and scatter in a sheet tray.1 jar marinated artichokes
- Tear bagels into small pieces. Scatter on a sheet tray, drizzle with oil and season with salt and pepper.2 bagels
- Roast beans, artichokes and bagel croutons for about 25 minutes or until crispy and golden brown. The time will vary on all, so keep an eye on them checking every five minutes or so.
- To plate, scatter your lettuce on a platter. Top with the crispy beans, artichokes and croutons. Drizzle over lots of dressing, a few extra shavings of parmesan and some fresh ground black pepper.2 heads romaine lettuce, 1 handful shaved parmesan