A staple salad. Half raw veggies, half cooked. This dish is a crowd favorite and can be modified throughout the year to showcase what’s in season.

Serves: 4-8

Choose 4 or more veggies and double for leftovers or to feed large groups.

Ingredients

1lb of prepared artichoke hearts (I buy mine frozen and roast with olive oil, salt and paprika in a 400 degrees for 15 minutes)
1 zucchini sliced into discs
1lb of broccoli florets, blanched or roasted
1 cucumber, seeded and sliced into discs
1lb of trimmed asparagus, blanched or grilled
1 red or yellow bell pepper, julienne
1 large tomato seeded or 1 cup grape tomatoes, halved
1 large handful of basil, arugula, or mint, loosely chopped
1/2 a red onion sliced thin or 1 bunch green onions, chopped
1/4 cup of extra virgin olive oil
1 tablespoon of Dijon mustard
1 lemon halved.
Salt and pepper to taste
Grated pecorino or crumbled Feta (optional)

Instructions

Whisk or blend together juice from half a lemon, mustard, and olive oil with a heavy pinch of salt. Set aside.
Slice onions and move to a bowl with the remaining lemon juice. Set aside
Grill, roast or blanch broccoli, asparagus and any other veggies you prefer cooked. Zucchini is best raw in this dish. Allow all cooked veggies to come to room temperature.
Toss all veggies, including the marinated onions together with dressing. Finish with pecorino. Salt and pepper to taste.

Notes: Olives, capers, avocado and/or chopped egg are all excellent additions to this dish.