Chef Scott Hoffner from J. Macklin's Grill makes a Mediterranean salad with vermicelli.
2oz Vermicelli noodles
2oz Whole leaf baby Spinach
2oz Chopped and cleaned Romaine
2oz Quartered Artichoke Hearts (fresh or out of the can)
1oz Sliced Kalamata Olives
2oz Cherry Tomatoes sliced in half
1oz Julienned Red Bell Pepper
1oz Small Diced Red Onion
2oz Seeded and Julienned Cucumber
1oz Sliced Pepperoncinis
Bring one gallon of water with a half teaspoon of salt to a boil, add vermicelli noodles, stir well so noodles do no stick, cook for 5 to 7 minutes, until pasta is cooked al dente or to your liking, drain pasta in colander, shock in ice bath to stop cooking process, once noodles are chilled toss in a teaspoon of olive oil. Cook Vermicelli Noodles. Set aside to cool.
Set aside the Pepperoncinis, Kalamata Olives, and 1/2 of Feta Cheese. Toss the remaining ingredients in the Basil Vinaigrette. Garnish with the Pepperoncinis, Kalamata Olives, and other 1/2 of Feta Cheese.
2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
1 clove garlic
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
Blend ingredients in blender until fully incorporated.