Ingredients
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz), drained
- 1 can Cento Organic Quartered Artichoke Hearts (14 oz), drained
- 3/4 cup Cento Imported Extra Virgin Olive Oil, plus 1 tbsp
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 tsp Bellino Minced Garlic
- 3 tbsp Cento Red Wine Vinegar
- Freshly chopped herbs, such as Fresh Italian Parsley, Chives, or Mint, to taste
- 6 large Romaine Lettuce Leaves
- 2 cans Cento Albacore Tuna Fish in Extra Virgin Olive Oil (5 oz), drained
- 1 jar Cento Marinated Mushrooms (12 fl oz), drained well
- 1/2 jar Cento Capote Capers (3 fl oz)
- 1 handful Green Beans, trimmed, cooked, drained and rinsed
- 4 small Russet Potatoes, cooked, drained, cooled and quartered
- 3 Hardboiled Eggs, cooled and halved
- Handful fresh Cherry Tomatoes, halved
Directions
Preheat oven to 400˚F. In a mixing bowl, toss cherry tomatoes and artichoke hearts with 1 tbsp oil, salt and pepper, to taste. Transfer to a foil-lined sheet pan and roast until golden brown, about 25 minutes. Remove from oven and let cool. In a large separate bowl, combine garlic and ½ tsp salt until well combined, then add vinegar and stir to combine. Slowly stream in oil, whisking continuously. Add herbs and black pepper, to taste. Place lettuce leaves on a large platter, arranging other ingredients separately around platter. Drizzle with vinaigrette and serve.
