Friday, July 13, 2012

Artichoke Arugula Salad

 •bag of pre-washed baby arugula (also called rocket)
 •2 or 3 thinly sliced raw baby artichokes
 •1/2 lemon (Meyer, if you’ve got them)
 •1 Tablespoon (or less) of Extra virgin, first cold pressed, olive oil. Drizzle over the top of the salad.
 •1 or 1 ½ ounces of shaved parmigiano-reggiano cheese (an ounce is roughly the size of two nine volt batteries or your index and middle fingers combined)


To prepare, remove all the tough artichoke leaves first, then cut in half and scoop out the choke. Slice what is left of the artichoke into very thin pieces, and sprinkle over the arugula. Pour the fresh lemon juice over the salad using your hands or a lemon squeezer. Add the olive oil and mix the salad with your hands or a serving spoon, then garnish with the parmigiano-reggiano cheese on top.
To make it more exciting, grate bits of the lemon zest into the salad, or add a few leaves of basil or mint. Season to taste with a pinch of sea salt and freshly ground black pepper. For added protein, include three to four ounces of sliced chicken breast, salmon, tuna fish, or turkey breast.

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