Italian Cobb Salad

Serves 8
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. extra virgin olive oil
  • 1/4 tsp. dried oregano
  • 1/2 tsp. finely minced fresh tarragon leaves
  • 2 cloves garlic, finely minced
  • 15 oz. canned artichoke hearts, drained and quartered
  • 1 head romaine lettuce, washed in ice cold water, chopped and spun very dry
  • 4 oz. Genoa salami, finely chopped
  • 1/4 cup crumbled Gorgonzola cheese
  • 1/4 red onion, thinly sliced vertically
  • 6-8 grape tomatoes, cut in half lengthwise
  • 2 tbsp. pine nuts, lightly toasted
  • - Kowalski's Italian Vinaigrette

In a small bowl, whisk together lemon juice, oil, oregano, tarragon and garlic; stir in artichokes and allow to stand 2 hrs. On a serving platter, top lettuce with salami, cheese, onion, tomatoes, toasted pine nuts and artichokes. Drizzle dressing over salad and serve extra on the side.