Arugula Salad Recipe
Arugula, fried artichoke, shaved parm and toasted bread crumbs tossed in a house-made creamy pesto dressing.
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Ingredients
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Salad Ingredients
Method
Salad Preparation
Prepare the Arugula
Rinse the arugula thoroughly under cold water and spin dry using a salad spinner. Place in a large mixing bowl.
Fry the Artichokes
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the artichoke hearts and sauté for about 5-7 minutes, or until they are golden brown and crispy. Remove from heat and let cool slightly before adding to the salad.
In the same skillet, add the remaining tablespoon of olive oil and the bread crumbs. Toast over medium heat for 3-4 minutes, stirring frequently, until golden brown. Remove from heat and let cool.
Prepare the Dressing
In a small bowl, whisk together the house-made creamy pesto dressing ingredients (if needed, recipe for dressing can be added) and season with salt and black pepper to taste.
Finish the Salad
Shave the parmesan cheese over the top of the salad and toss gently to combine. Serve immediately.