Artichoke, Walnut, and Mesclun Salad


  • 1 6-ounce jar marinated artichoke hearts
  • 6 cups loosely packed mesclun
  • 2 teaspoons white-wine vinegar
  • 1 1/2-inch-thick slice whole-wheat bread
  • ¼ cup walnuts
  • 2 ½ tablespoons extra-virgin olive oil

Preheat oven to 375â°F. Brush bread with 1 tablespoon oil and cut into 1/2-inch cubes. On a baking sheet toast cubes in middle of oven until golden, about 5 minutes, and cool. In a bowl whisk together vinegar, remaining 1 1/2 tablespoons oil, and salt and pepper to taste until emulsified. Add cro...

View full recipe at Epicurious


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