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Arugula and Baby Artichoke Salad

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Arugula and Baby Artichoke Salad

This healthy and delicious salad recipe is courtesy of chef Eric Ripert.

Ingredients

Serves 4

  • 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.
From The Martha Stewart Show, March 2008

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