|For creamy herb dressing|
|Garlic||1 Clove (5 gm)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Capers||1 Tablespoon, drained|
|Marinade||1 Tablespoon (From Artichoke Heart)|
|Mixed italian herbs||1⁄2 Teaspoon, crumbled|
|Romaine lettuce head||1 Medium, shredded to make 10 cups|
|Marinated artichoke hearts||6 Ounce, drained, reserve 1 tablespoon marinade and each heart cut into thirds (1 Can)|
|Cherry tomatoes||6 , sliced|
|Canned pitted black olives||3 Ounce (Ripe Ones, 1/2 Of A 6 Ounce Can)|
|Red onion||1⁄2 Medium, thinly sliced to make 3/4 cup|
|Watercress||1 Bunch (100 gm), stems removed|
|Sliced cooked deli roast beef||1⁄2 Pound, cut into strips|
|Provolone||1⁄2 Pound, cut into 1/2 inch cubes|
|Sesame breadsticks||4 , broken up|
1. Prepare the Creamy Herb Dressing Parmesan: Drop the garlic through the feed tube of a food processor with the motor running; process until the garlic is finely chopped. Turn off the motor. Add the mayonnaise, yogurt, Parmesan cheese, capers, reserved marinade and Italian herbs; process the dressing with on-and-off pulses until smooth and creamy. Taste and adjust the seasonings, if necessary.
2. Assemble the Salad: Place the shredded romaine in a 4-quart glass or crystal bowl. Top with layers of the artichoke hearts, tomatoes, olives and red onion. Layer half of the watercress, the roast beef and then the remaining watercress. Spread the dressing over the top of the salad. Sprinkle the top with the Provolone. Cover the bowl with plastic wrap and refrigerate the salad until serving time, up to 1 day.
3. To serve: Just before serving, sprinkle the broken breadsticks over the top of the salad. Present the salad to the diners. Transfer the salad to a large, clean dish pan or roasting pan. Gently toss the salad so all the ingredients are well coated with the dressing.