DRESSING:1 tablespoon olive oil2 tablespoons flax seed2 cloves garlic2 tablespoons white wine vinegar2 tablespoons water2 tablespoons chopped fresh herbs (parsley, oregano, or basil)1/2 teaspoon dry mustard1/4 teaspoon saltground pepper to tasteSALAD:6 cups washed, dried, torn and chilled iceburg lettuce1 4 1/2 ounce can, sliced pitted ripe olives1 6 ounce jar, marinated artichoke hearts (drain and reserve liquid)12 mushrooms, halved12 cherry tomatoes, halved2 tablespoons grated Parmesan cheeseGarnish with pickled peperoncini peppers, red onion or green pepper rings (optional).
|In a small saucepan, over medium heat, heat olive oil and flax seed until seed starts to darken and pop, about 1 1/2 minutes. Add garlic, cook and stir for 30 seconds. Remove from heat. In a blender, combine vinegar, water, herbs*, dry mustard, salt and pepper, toasted flax seed mixture and reserved artichoke liquid. Blend until flax seed is course, about 1 minute. In a large bowl, toss lettuce, olives, artichoke hearts, mushrooms and tomatoes with salad dressing and Parmesan cheese.
Divide salad onto 6 chilled plates. Garnish with pickled pepper, onion, or pepper rings.
*Fresh herbs can be parsley, oregano, or basil.