Artichoke Salad with Herb and Caper Vinaigrette

👨‍🍳 Method

1. 1

   Hard boil the eggs in 10 minutes, peel, and let cool.

2. 2

   Remove the tough strings from the celery stalks using a vegetable peeler or paring knife.

3. 3

   Cut the onion in half.

4. 4

   Slice the celery and onion into thin slices.

5. 5

   Cut the tomatoes in half and quarter the artichoke hearts.

6. 6

   Cut the bell peppers in half, remove the seeds and white membranes.

7. 7

   Place the pepper halves skin-side up under a preheated hot grill until the skin is charred.

8. 8

   Place the charred pepper halves in a plastic bag.

9. 9

   Close the bag and let sit for approximately 10 minutes.

10. 10

    Remove the skin from the peppers and cut them lengthwise into 2 or 3 strips.

11. 11

    Arrange the pepper strips on a plate and drizzle with oil.

12. 12

    In a bowl, combine the celery strips, onion slices, tomato halves, and artichoke quarters. Toss with the vinaigrette.

13. 13

    Plate the salad and arrange the roasted pepper strips and hard-boiled eggs on top.

14. 14

    Serve with warm sliced baguette, pita bread, or toast.