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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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...Casual dining...ulterior motives...subterfuge! Ingredients:
4 cups organic mixed greens, washed and dried |
1 small red bell pepper, roasted, stemmed, seeded and membrane removed, chopped |
1/2 cup artichoke heart (not marinated) |
3 tablespoons freshly grated parmesan cheese |
2 small fresh firm roma tomatoes, sliced (the best you can find!) |
1/2 cup chianti wine |
1/2 tablespoon vegetable stock |
1 tablespoon red wine vinegar |
1/2 teaspoon sugar |
1 garlic clove, minced |
1 teaspoon shallot, chopped |
1 teaspoon parsley, chopped |
1 teaspoon salt, to taste |
1 pinch black pepper |
3 1/2 tablespoons extra virgin olive oil |
fresh basil leaf (not dried) |
Directions:
1. Chianti Vinaigrette: In a heavy-bottomed pot, heat and reduce the Chianti to 1/4 of its volume.
2. Pour into a mixing bowl; whisk in the vegetable stock and vinegar.
3. Add sugar, garlic, shallots, parsley, salt, and pepper. Let steep for 30 minutes. Slowly whisk in the olive oil. Taste and adjust seasonings if necessary.
4. Salad: Divide and arrange the mezclun on two salad plates.
5. Top with the remaining salad ingredients.
6. Drizzle with the vinaigrette. Garnish with the fresh basil.
7. Preparation time does not include roasting the bell pepper or preparing the vinaigrette.
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