Café Med in Los Angeles serves a salad like this over paper-thin beef carpaccio that I love to order because it’s so light and fresh. When I make it at home, I skip the beef but pile on the greens.
Recipe information
Yield
makes 4 servings
Ingredients
1 10-ounce bag fresh arugula
1/4 cup Lemon Garlic Dressing (page 159)
Kosher salt and ground black pepper
1 14-ounce can artichoke hearts, drained and quartered
1 14-ounce can hearts of palm, drained and sliced
Shaved Parmigiano-Reggiano cheese
Preparation
Step 1
Place the arugula in a large serving bowl. Pour over the dressing and toss gently to coat. Add salt and pepper to taste.
Step 2
Scatter the artichoke hearts and hearts of palm on top. Use a vegetable peeler to shave the Parmigiano-Reggiano on top. Serve.
