Thursday, January 1, 2009

Arugula and Artichoke Salad

I've been craving arugula. It's not in season right now but I was happy to find some at the grocery store that was grown in Florida. For me, that's semi-regional since it's the next state south. Arugula has a fantastic peppery flavor and contributes to salads, sandwiches and wraps that just blows lettuce right out of the water!

This is a great take along salad. I made it for an hors d'oeuvre party for New Years Eve and it was well received. If you are going take it somewhere, don't add the lemon juice and feta cheese until you've arrived at your destination. Also put all of the other ingredients in your bowl or container except for the arugula, which you'll want to simply lay on top since you won't be tossing the salad until you get where you're going. Composing the salad at the last minute will keep the arugula crisp and the salad "un-muddy" and ensure the salad can sit out for a while on the buffet without wilting.

Arugula and Artichoke Salad
6 oz. jar marinated artichoke hearts, medium dice
2 Tbsp roasted red pepper, small dice
1/2 parsley leaves, chopped
1 Tbsp capers
2 cups baby arugula leaves
juice from 1/2 a lemon
1 Tbsp extra virgin olive oil
crumbled feta cheese
salt and pepper

Compose ingredients in a salad bowl. Drizzle with olive oil, lemon juice, salt and pepper. Toss to distribute flavors and top with feta cheese crumbles. Serve immediately.

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