Artichoke hearts and Ripe-Olive Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
12 canned artichoke hearts, drained
16 large ripe olives
small pickled cocktail onions
Lemon French Dressing
2 tbsp shredded orange peel
1 - Select artichoke hearts canned in olive oil.
2 - Chill.
3 - Slice olives coarsely.
4 - Drain onions.
5 - Combine orange peel and French dressing.
6 - Arrange lettuce leaves on salad plates.
7 - Place 3 artichoke hearts on each.
8 - Garnish with olive slices and 4 or 5 onions.
9 - Add generous spoonful dressing.
Makes 4 servings.
Quick-frozen artichoke hearts may be substituted in this recipe. Fol-
low directions on package for cooking. Dress cooked artichoke with a
little salad dressing. Chill. Drain and complete recipe as described.
My children love this salad, adore olives and artichokes. Perhaps be-
cause no one ever implied they wouldn't!