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Ingredients
Method
- 400g Italian-style salad leaves
- 200g jar of artichoke hearts, drained
- 100g roasted yellow capsicums in oil, drained
- 1 celery heart, sliced
- 2 red onions, sliced
- Stale ciabatta, torn into chunks
- Torn basil
- For the Dressing
- 4 tbsp white wine vinegar
- 6 tbsp olive oil
- 1 crushed garlic clove
- ½ tsp Dijon mustard
- 1 tsp sugar
- Make the dressing by adding the ingredients to a jar or small bowl. Season with salt and pepper, and mix well to combine thoroughly.
- Add the salad leaves, sliced capsicum, onion, celery, basil and artichoke hearts to a salad bowl and toss through the torn ciabatta chunks. Pour the dressing over the salad and toss well, then leave to sit for 15 mins before serving.
25 mins
8-10 serving
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