TO MAKE the dressing, whisk together the remaining one-half cup olive oil, red wine vinegar and the juice from the zested lemon, three-fourths teaspoon (or to taste) kosher salt and black pepper.
ADD the dressing to the salad, a few tablespoons at a time, tossing to coat. You might not use all of the dressing. Taste and season if desired. This makes about 5 1/2 cups salad.
Nutrition information: Per serving: 399 calories, 8 grams protein, 36 grams carbohydrates, 5 grams fiber, 26 grams fat, 3 grams saturated fat, 0 milligrams cholesterol, 8 grams sugar, 291 milligrams sodium.
Artichoke and Sun-Dried Tomato Frittata
Serves 12. Prep time, 1 hour, plus cooling time. Adapted from Gayle's Bakery & Rosticceria.
3 cups drained, coarsely chopped canned artichoke hearts (canned in water)
1 cup chopped sun-dried tomatoes
1/3 cup chopped fresh chives
1 cup julienned basil
1/3 cup chopped fresh parsley
3 cups grated sharp white cheddar cheese
1/2 cup finely grated Parmesan
2 cups heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon black pepper
HEAT the oven to 350°. Butter a 12- by 9-inch casserole dish.
TOSS in a bowl, the artichokes, tomatoes, chives, basil and parsley and the cheddar and Parmesan cheeses together gently. Spread evenly in the dish.
WHISK together the eggs, cream, salt and pepper. Pour over vegetable mixture.
PUT the frittata in a larger pan, and add enough hot water to reach halfway up the side of the frittata dish.
BAKE until the top is lightly golden, then cover with foil and continue baking until the frittata is set (a knife inserted should come out clean), 40 to 50 minutes. Cool slightly before slicing. Serve warm or at room temperature.
Nutrition information: Per serving: 388 calories, 19 grams protein, 8 grams carbohydrates, 1 gram fiber, 31 grams fat, 18 grams saturated fat, 320 milligrams cholesterol, 2 grams sugar, 538 milligrams sodium.