6 cups of 1 inch Croutons – made from fresh bread
1 cup Gigundes Beans
3 cups Spinach – clean and dry
2 cups Marinated Artichoke Hearts – drained and quartered
3 Large Ripe Tomatoes
½ cup of Piquillo Peppers – sliced thin
1 cup of pitted Olives – cut in half or if using larger olives cut into slices
2 Whole Garlic Cloves – peeled and grated
1 Tablespoon Creamy Mustard
1 teaspoon of Honey
The juice of one Lemon
¼ cup of best quality White Vinegar – we love Moscato or Champagne
1 Shallot – peeled and finely minced
1 Cup of Green Zebra (or any ripe Heirloom) Tomatoes – clean, dry and chopped
Best Quality Olive Oil
Sea Salt Flakes
Freshly Cracked Pepper
Fresh Basil Leaves – clean and dry
First, Make the Dressing
Place the green zebra tomatoes, garlic and shallot into the bowl of a food processor. Pulse, Pulse, Pulse.
Add the mustard, honey, lemon juice and vinegar. Pulse, Pulse, Pulse.
Add the basil leaves and close the lid.
Gradually, while the blade is spinning, add the olive oil in a slow, steady stream. Remove and place into a bowl. Season with sea salt and cracked pepper to taste. Set aside. This dressing tastes best when not refrigerated.
Second, Create the Croutons
Place the cut bread into a large bowl and toss with a little olive oil to coat. Add in the spices. Toss, Toss, Toss.
Heat a large skillet. When skillet is hot, add the croutons and slowly toast them over medium heat until they are crispy on the edges but still chewy and soft on the inside. Use a spatula to stir them while they toast. DO NOT PUT THESE IN THE OVEN. When done place onto a sheet pan to cool.
Third, Compose the Salad
Place the arugula, croutons and beans into a large bowl and toss.
Add the tomatoes, artichoke hearts, peppers and olives. Toss, Toss, Toss.
Dress liberally with vinaigrette. Toss, Toss, Toss.
This salad should not require additional seasoning as the dressing and croutons have been seasoned. Serve at room temperature.