Nephew Braden is coming to Sunday dinner. When Miriam told him about my New York Style pizzas he expressed interest. I decided that I wanted a salad to go with it.
Simple green salads have been getting a bit boring lately, so I have been trying new things. I wanted something like a cucumber and tomato salad, but Miriam is off both garlic and onions. My solution was to make a salad that she could eat and then I would add the tomatoes and onions after I removed a portion for her.
I wanted something other than the parsley usually used in tomato and cucumber salads. I decided to try using watercress instead. Watercress will add a peppery taste to my salad.
Karl’s Chopped Vegetable Salad
7.5 oz. marinated artichoke hearts
3 Persian cucumbers, role cut
15.5 oz can garbanzo beans, drained and rinsed
1 bunch watercress, coarsely chopped
1 large beefsteak tomato, large dice
½ cup red onion, large dice
1. Use a sieve to drain the artichokes into a bowl.
Tip: You will be using some of the artichoke liquid as your dressing.
2. Put the artichokes into a salad bowl with the cucumbers, garbanzo beans, and watercress.
3. Spoon some of the artichoke liquid over the salad. and toss to coat.
Tip: After the artichoke liquid has settled, the olive oil will rise to the top. As you spoon out the liquid you want to get more of the oil and less of the thin liquid.
Note: At this point I set aside a serving for Miriam.
4. Add the chopped tomatoes and onions and toss the salad again.
5. Serve slightly chilled.