Italian Cobb Salad

Serves 8
None Specified

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.