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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


  • 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


  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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