Romaine Salad with Goat Cheese, Artichokes, and Walnuts
We top crisp lettuce leaves with creamy goat cheese, toasted walnuts, sweet artichokes, and a sharp dressing for a satisfying salad course. Originally served as part of: Pasta Erin.
Ingredients
- 1 can in water artichoke hearts (drained)
- 3 teaspoons red wine vinegar (divided)
- ½ tablespoon garlic and herb basting oil (Wegmans)
- 1 clove garlic
- 1 teaspoon Dijon mustard
- salt & pepper
- ¼ cup minced fine walnuts
- 3 cups Romaine lettuce (cleaned )
- 2 tablespoons extra virgin olive oil
- 3 ounces goat cheese (crumbled)
Instructions
We slice the artichokes on a cutting board and then put in a bowl. We toss with 1 teaspoon of the vinegar and the garlic and herb oil. We set aside for 30 minutes to meld the flavors.
Meanwhile, in a resealable plastic container, we combine the rest of the red wine vinegar with the garlic clove, mustard, some salt and freshly ground black pepper. We stir with a fork and set aside.
While the artichokes are marinating, we also spread the walnuts on a piece of foil and heat in the toaster oven at 350° for a few minutes. We want the nuts fragrant but not burned. We set these aside as well.
We put the cleaned romaine leaves into a large salad bowl. We whisk the extra virgin olive oil into the red wine vinegar and mustard mixture. We remove the garlic clove.
We toss the salad with the reserved artichoke hearts, dressing, walnuts, and goat cheese. We taste and serve with additional salt and pepper.
Ingredients
- 1 can artichoke hearts in water (drained)
- 3 tsp red wine vinegar (divided)
- ½ tbsp garlic and herb basting oil (Wegmans)
- 1 clove garlic
- 1 tsp Dijon mustard
- salt and pepper
- ¼ cup walnuts (minced fine)
- 3 cups romaine (cleaned)
- 2 tbsp extra-virgin olive oil
- 3 oz goat cheese (crumbled)
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Slice the artichokes and toss them in a bowl with 1 teaspoon of the vinegar and the basting oil. Let them sit 30 minutes.
Kid job
Meanwhile, stir the rest of the vinegar with the garlic clove, mustard, salt and pepper in a container with a fork.
Toast the walnuts on foil in the toaster oven at 350°F for a few minutes, until fragrant but not burned.
Put the romaine in a large bowl. Whisk the olive oil into the dressing and take out the garlic. Toss the salad with the artichokes, dressing, walnuts and goat cheese, and serve with more salt and pepper.