Recipes from Home: Grandma Zina's Artichoke Salad

Menu Part: 
Salad
Cuisine Type: 
Italian
Serves: 
1 8 x 8 casserole dish

Stephen Mulé, Executive Chef (Flik International), NBC Universal, New York: This was a special treat/holiday type of dish. My grandmother’s holidays were New Year’s Day, Mother’s Day and Easter. This artichoke salad was always present at the table on these days, as well as enough for everyone to take a Tupperware container home. My grandmother would also make a surprise delivery two or three times a year with her famous salad.

Ingredients

4 16-oz. cans artichoke hearts
2 large sweet onions
3 cups red wine vinegar
1 cup olive oil
3 tbsp. sugar
Salt to taste
Pepper to taste
1 16-oz. jar capers, drained
16-oz. jar Spanish olives with pimentos, drained, chopped
1 cup seasoned bread crumbs

Steps

1. Drain artichokes and squeeze individually to get liquid out. Coat bottom of sauté pan with olive oil.

2. Slice onions thin and sauté in olive oil until clear and soft.

3. Add vinegar and olive oil. Simmer until warm.

4. Add sugar until dressing tastes pickled. Add salt and fresh ground pepper to taste. Add capers and olives. Add artichokes and toss together. Place salad in casserole dish. Top with bread crumbs and refrigerate until cool.

More From FoodService Director

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources