Buddy Valastro’s Baby Spinach and Marinated Artichoke Salad

by Rachael Ray Show Staff 9:00 AM, January 28, 2016

Aired January 28, 2016

Serves 4

3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon granulated sugar
Kosher salt
Freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
8 cups baby spinach
4 long-stem marinated artichokes, halved lengthwise
Canned or preserved tuna (optional)
2 teaspoons capers (in salt or brine)
Scant 1/4 cup fresh Parmesan shavings (use a vegetable peeler)


Put the vinegar, mustard, sugar and a pinch each of salt and pepper in a medium mixing bowl and whisk them together. Gradually whisk in the olive oil, adding it a few drops at a time at first, and then in a thin stream, until the dressing is emulsified. When ready to serve, add the spinach leaves to the bowl and toss gently to coat.

Divide the baby spinach among four large salad plates. Place two artichoke halves on opposite ends of each plate. If adding tuna, flake out of the can with a fork and distribute evenly over the top. Sprinkle the salads with the capers and top with the Parmesan shavings.

Recipe from 'Family Celebrations with the Cake Boss: Recipes for Get-Togethers Throughout the Year'

'Visit any Italian specialty shop and, behind the counter, you’ll see a variety of antipasta; marinated mushrooms, roasted red peppers, house-cured olives. One of my favorites is Roman-style artichokes, which 1 could eat on their own. Because she knows how much I love them, once, for my birthday, my sister Madeline brought this salad to a potluck dinner at our house and, by the following Easter, I had added it to our holiday repertoire. It’s loaded with flavor, like the tangy mustard vinaigrette and the salty capers, and the spinach really bulks it up into something substantial; in fact, if you add some canned or preserved tuna to it, it could be a light lunch on its own.'

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