Ingredients
2
6 oz. jars marinated artichoke hearts, drained
1/4 cup balsamic vinegar
2 tbsp. chopped fresh chives or green onion tops
1 tbsp. fresh lemon juice
1 tbsp. coarse-grained Dijon mustard
2 tsp. honey
5 tbsp. mayonnaise
1/2 cup extra-virgin olive oil
12 cups torn romaine lettuce
1 small red onion, thinly sliced
2 cups cherry tomatoes, halved Parmesan cheese, freshly grated
Directions
1.
Mince 1 jar artichoke hearts in processor.
Add in next 5 ingredients.
Transfer mixture to large bowl.
Add mayonnaise; whisk until smooth.
Gradually whisk in oil.
Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
Mix lettuce, onion and tomatoes in bowl.
Toss with enough dressing to coat.
Divide salad among plates.
Add in remaining artichokes and Parmesan.
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