1 14-ounce can quartered artichoke hearts, drained
1 cup marinated mushrooms, chopped or sliced
1 small red onion, chopped or sliced
1 tub (1 pound) bocconcini (bite-size fresh mozzarella), drained and halved
1 pint grape or cherry tomatoes, halved
20 fresh basil leaves, shredded or torn
2 handfuls of fresh flat-leaf parsley, chopped
1 cup frozen peas, defrosted
Zest and juice of 1 lemon
3 tablespoons prepared store-bought pesto
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 pound prosciutto di Parma, cut crosswise into 2-inch ribbons
In a salad bowl, combine the lettuce, artichoke hearts, mushrooms, onions, bocconcini, tomatoes, basil, parsley, and peas.
In a small bowl, mix together the lemon zest, lemon juice, pesto, and EVOO.
Dress the salad and toss to combine, then season with salt and pepper.
Pile the salad onto dinner plates, and top with a generous layer of prosciutto di Parma, and serve.
4 SERVINGS
This is not a variation on a master recipe, but in front of yesterday's pizza recipe RR says, "Some great flavors, two entirely different ways to serve them." Maybe she meant to say "same" instead of "some." In front of this recipe she says: "Eat well, eat more! Chew this one until you bust!" I really liked this recipe. You have to eat a lot of it to fill you up, but there is a lot to go around. We halved the recipe, fed me, my mom, and my 2 girls, and still had a whole serving leftover. The only thing that might be better is if you made the salad the day before and let it sit overnight for the flavors to soak in to the cheese and vegetables. Maybe you could make it July 3 to take to your July 4 picnic as a great side dish. Mmm... I wish I was going to a picnic today. I'll go to a parade tonight and then go watch the fireworks. That will have to do. RR's tidbit is: "Bocconcini are bite-size balls of fresh mozzarella cheese. They are available in the specialty cheese case of the market."
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