Arugula and Baby Artichoke Salad
This healthy and delicious salad recipe is courtesy of chef Eric Ripert.
- Servings: 4
Source: The Martha Stewart Show, March Spring 2008
Place arugula, pistachios, and croutons in a large bowl; season with salt and pepper. Drizzle with vinaigrette and toss gently to combine.
Place place some of the artichokes in the center of a serving plate. Top with salad. Garnish with remaining artichokes and Parmesan. Serve immediately.