- 2 6-ounce jars marinated artichoke hearts, drained
- 1/4 cup balsamic vinegar
- 2 tablespoons chopped fresh chives or green onion tops
- 1 tablespoon fresh lemon juice
- 1 tablespoon coarse-grained Dijon mustard
- 2 teaspoons honey
- 5 tablespoons mayonnaise
- 1/2 cup extra-virgin olive oil
- 12 cups torn romaine lettuce
- 1 small red onion, thinly sliced
- 2 cups cherry tomatoes, halved
- Parmesan cheese, freshly grated
- Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
- Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.