Italian Artichoke Salad is our go-to salad for cozy winter dinners, alfresco summer barbecues and everything in between. We marinate artichoke hearts and red onions in a zippy red wine and parmesan vinaigrette, toss everything with crisp romaine lettuce and sliced roasted red peppers. Easy to make ahead of time, perfect to feed a large family, and delicious.
Add red wine vinegar, lemon juice, dijon mustard, ground mustard, garlic, sugar, olive oil, salt, and parmesan cheese to a large mason jar or airtight container. Shake well. Add red onion. Let the dressing sit for at least 30 minutes and up to three days.
Toss romaine with roasted red peppers and artichokes. Use a slotted spoon or fork to take all of the red onion out of the dressing. Shake and pour a little bit of the dressing over the salad. DO NOT OVERDRESS. Toss. If needed, add more dressing. Toss again. Season to taste with salt and pepper. Garnish with more parmesan cheese.