In a medium bowl, add vinegar, garlic, lemon zest, sugar, mustard, lemon and vanilla extracts, salt and pepper; whisk to combine. Gradually drizzle in grape seed oil, whisking until emulsified. Or combine all ingredients except oil in a blender; cover and process. Add oil in stages; cover and process after each addition, until dressing is emulsified.
In a large bowl, add broccoli florets, carrot, onion, bell pepper, tomatoes, chickpeas, olives; gently stir to combine. Pour dressing over salad; toss to coat. Add artichokes; gently stir to combine. Salt and pepper to taste.
To chiffonade basil, stack and roll basil leaves, cut across rolled leaves to create thin strips of basil. Garnish individual servings with basil chiffonade.
*Champagne Vanilla-Lemon Vinaigrette is also a great dressing for pasta salad or mixed baby greens.
In a medium bowl, add vinegar, garlic, lemon zest, sugar, mustard, lemon and vanilla extracts, salt and pepper; whisk to combine. Gradually drizzle in grape seed oil, whisking until emulsified. Or combine all ingredients except oil in a blender; cover and process. Add oil in stages; cover and process after each addition, until dressing is emulsified.
In a large bowl, add broccoli florets, carrot, onion, bell pepper, tomatoes, chickpeas, olives; gently stir to combine. Pour dressing over salad; toss to coat. Add artichokes; gently stir to combine. Salt and pepper to taste.
To chiffonade basil, stack and roll basil leaves, cut across rolled leaves to create thin strips of basil. Garnish individual servings with basil chiffonade.
*Champagne Vanilla-Lemon Vinaigrette is also a great dressing for pasta salad or mixed baby greens.