Monday To Friday Artichoke Salad Recipe - Cooking Index
Monday To Friday Artichoke Salad Recipe - Cooking Index
| 1 | Marinated artichoke hearts - (10 oz) - preferably imported, | |
| Marinated in olive oil | ||
| Dijon mustard - to taste | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Mayonnaise - to taste | ||
| Finely-chopped chives - to taste | ||
| Finely-chopped fresh tarragon - to taste | ||
| 12 oz | 340g | Cleaned cooked shrimp - chopped |
| Bibb or Boston lettuce leaves - washed, and | ||
| Torn into bite sized pieces |
Remove the artichokes from the marinade, pat them dry and slice them thinly. Toss and season them with a bit of the olive oil from jar, mustard, salt and pepper.
Chop the shrimp and bind them with some mayonnaise and season them with chives, tarragon, salt and pepper to taste.
Center artichokes in the middle of a bed of washed lettuce leaves and surround them with shrimp salad.
This recipe yields 2 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6670) - - from the TV FOOD NETWORK
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