This is a recipe from a St. Louis based pasta restaurant chain and I have served this many time to rave reviews. I always the double the recipe.
Ingredients
- head romaine lettuce- rinsed, dried and torn into bite sized pieces: 1 piece
- head iceberg - rinsed, dried and torn into bite sized pieces: 1 piece
- artichoke hearts, drained and quartered: 1 can (14 ounce can)
- red onion: 1 cup (sliced)
- pimento peppers: 1 jar (4 ounce jar, drained, diced)
- Extra virgin olive oil: 0.66667 cup
- red wine vinegar: 0.33333 cup
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- Parmesan cheese: 0.66667 cup (grated)
Metric Conversion
Stages of cooking
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In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
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Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.
