Artichoke Dressing

It’s around this time of year I start craving the warm weather and all that goes with it. Fresh vegetables, salads, fruit, the beach, the pool, you name it. Well, it may not be spring yet, but it doesn’t mean I can’t start making things that are reminiscent of it. Like this salad dressing. It’s creamy, bright, and fresh.  To serve, I love a really simple salad. Maybe mixed greens with some romaine plus some freshly made croutons (because when that crouton soaks up all that dressing, oh gurrrrrl, you know what I’m talking about); it’s kind of like if a Caesar and a panzanella had a baby.

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Shopping List

  • 1 can artichokes, drained

  • 4-6 tablespoons extra olive oil

  • 2 garlic cloves

  • 1 lemon, juiced

  • 1 tbsp champagne vinegar

  • heavy pinch of kosher salt

  • fresh cracked pepper

  • 1/4 cup fresh dill

  • 1/4 cup parmesan cheese

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Method

Place all ingredients in a powerful blender or food processor and process until smooth and creamy.

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