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 Components
Creamy Pesto Dressing
Method
Salad Preparation
- 1
Prepare the Fried Artichokes
If using canned or frozen artichoke hearts, drain and rinse them. Heat oil in a frying pan over medium heat. Fry the artichokes until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
- 2
Prepare the Toasted Bread Crumbs
In a separate pan, add a tablespoon of olive oil over medium heat. Add bread crumbs and toast until golden brown, stirring frequently, for about 3-5 minutes. Remove from heat and set aside.
- 3
Combine the Salad
In a large salad bowl, add the arugula, fried artichokes, shaved Parmesan cheese, and toasted bread crumbs. Toss gently to combine.
Dressing Preparation
- 4
Make the Creamy Pesto Dressing
In a food processor, combine fresh basil leaves, garlic cloves, pine nuts, and grated Parmesan cheese. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the mixture is smooth. Add lemon juice, salt, and black pepper to taste, and blend until fully combined.
- 5
Dress the Salad
Pour the creamy pesto dressing over the salad mixture. Toss the salad gently until everything is evenly coated with the dressing.
