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Arugula and Baby Artichoke Salad

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    This healthy and delicious salad recipe is courtesy of chef Eric Ripert.
    The Martha Stewart Show, March Spring 2008
    • Yield Serves 4
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    Ingredients

    • 8 ounces arugula, washed and dried
    • 2 tablespoons pistachios, chopped
    • 24 (1-inch) Croutons
    • Fine sea salt and freshly ground black pepper
    • 2 tablespoons Sherry Vinaigrette
    • Sauteed Artichokes
    • 1 ounce Parmesan cheese, shaved

    Directions

    1. Place arugula, pistachios, and croutons in a large bowl; season with salt and pepper. Drizzle with vinaigrette and toss gently to combine.

    2. Place place some of the artichokes in the center of a serving plate. Top with salad. Garnish with remaining artichokes and Parmesan. Serve immediately.

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