 | | Directions |
- Chop garlic and crush it to a pulp with 1 teaspoon of salt, using the flat edge of a heavy knife blade or pestle and mortar.
- Mix the garlic and mustard to a paste in a medium bowl.
- Beat in the vinegar and then pour a steady stream of olive oil, whisking it in to make a thick and creamy dressing.
- Season with salt and pepper.
- Stir in basil or parsley into the dressing.
- Add in sliced red onion.
- Let stand for at least 30 minutes at room temperature.
- Stir in shrimp and refrigerate for 1 hour or until ready to serve.
- Halve the artichokes and shred the iceberg lettuce.
- Make a bed of both lettuces mixed together in one big bowl or on individual salad plates.
- Spread artichokes over lettuce.
- Immediately before serving, pour shrimp and marinade on top of the salad.
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Prep Time: 10 minutes
Container: medium mixing bowl, large salad bowl
Servings: 6
|  | | Ingredients | | - | | 1 clove garlic |
| - | | 2 teaspoons Dijon mustard |
| - | | 4 tablespoons red wine vinegar |
| - | | 2/3 cup olive oil |
| - | | 3 tablespoons fresh basil leaves - shredded or 2 tablespoons fresh parsley - chopped fine |
| - | | 1 red onion - thinly sliced |
| - | | 16 ounces cooked shrimp - peeled |
| - | | 14 ounces (1 can) arichoke hearts - drained |
| - | | 1/2 head of iceberg lettuce |
| - | | 1 container of mixed greens |
| - | | salt and pepper to taste |
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