italienne··facile

Arugula, Artichoke and Parmesan Salad (Fresh Italian Salad)

Name: Arugula, Artichoke and Parmesan Salad (Fresh Italian Salad)
Cook time: 15 min
Total time: 15 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 200 g Fresh arugula; 200 g Marinated artichoke hearts; 80 g Parmesan Reggiano; 250 g Cherry tomatoes; 4 tbsp Extra virgin olive oil; 2 tbsp Lemon juice; 1 tsp Dijon mustard; 1 clove Garlic; to taste Salt and black pepper; 30 g Pine nuts

This Italian salad is a true festival of flavors and textures. Peppery arugula meets the sweetness of juicy cherry tomatoes, while artichoke hearts add a tangy note and Parmesan brings umami richness. Everything is tied together with a light lemon and olive oil vinaigrette, enhanced with a touch of mustard. Toasted pine nuts add an irresistible crunch. Perfect for sunny days, this salad evokes the trattorias of Rome or Florence. You'll love its freshness and simplicity: it comes together in a flash and pairs with all your summer dishes.

min(prep + cook 15)

4 servings

kcal

Ingredients

Fresh arugula200 g
Marinated artichoke hearts200 g
Parmesan Reggiano80 g
Cherry tomatoes250 g
Extra virgin olive oil4 tbsp
Lemon juice2 tbsp
Dijon mustard1 tsp
Garlic1 clove
Salt and black pepperto taste
Pine nuts30 g

Instructions

1
Wash the arugula and cherry tomatoes. Cut the tomatoes in half.
2
Drain the artichoke hearts and cut them into quarters.
3
Prepare the vinaigrette: mix olive oil, lemon juice, mustard, crushed garlic, salt and pepper.
4
In a large salad bowl, arrange the arugula, cherry tomatoes and artichokes. Drizzle with vinaigrette and toss gently.
5
Add Parmesan shavings and sprinkle with toasted pine nuts.
6
Serve immediately.

#salade #italienne #froide #végétarienne #artichauts #parmesan

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