I’m always in search of a good salad, and I prefer one with a lot of bits and pieces. Starting with a generous serving of arugula, I added shredded carrots, toasted pistachios (chopped into bits to make sure they make it into every bite), shaved asiago, sea salt (don’t by shy), olive oil and a quarter lemon squeezed over the whole thing. I’ve added chicken a few times and even a ripe chopped pear, but the original version is the best — especially if the last bite has a few leaves of arugula, some carrots, a sliver of cheese and lots of those pistachio bits.
(2 servings)
- 4 cups baby arugula
- 1 cup of shredded carrots (you can buy these pre-shredded, same section as the “baby” carrots)
- 1/2 toasted pistachios coarsely chopped
- 1/4 cup shaved asiago cheese
- sea salt
- half a lemon halved again
- olive oil
All ingredients should be divided between two bowls. Start with the arugula and the carrots in each bowl. Coarsely chop the pistachios and sprinkle over arugula along with the cheese. Sprinkle each bowl with a generous pinch of sea salt. Squeeze lemon and drizzle olive oil over each salad.
