Artichoke Salad with Pecorino Romano Cheese, Pine Nuts and Lemon Vinaigrette

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While the rest of the country is still deep in snow and cold, we here in San Diego are having unusually warm weather. It’s been in 80’s last 3 days and it feels like the summer is already here. Because of the glorious weather, I decided to make something light and refreshing for lunch the other day. This salad is a flavor explosion in a bowl! Peppery arugula, earthy artichoke hearts, salty Pecorino Romano cheese, and mildly sweet, nutty pine nuts. The zesty lemon vinaigrette is a great dressing to compliment the flavors and brighten it up a bit with the citrus. Perfect to serve with grilled chicken or turkey!

Artichoke Salad with Pecorino Romano Cheese, Pine Nuts and Lemon Vinaigrette

  • Servings: 4
  • Time: 15 min
  • Difficulty: easy
  • Print

Ingredients:

  • 6 cups arugula
  • 1 14 oz can artichoke hearts, drained and halved
  • 1/4 cup parsley, chopped
    4 oz pecorino Pecorino Romano or Parmesan cheese, thinly shaved
    1/4 cup pine nuts, toasted
    2 tablespoons lemon juice
    1/4 cup olive oil
    1 teaspoon honey
    Salt, pepper to taste

Directions:

  1. In a salad bowl, whisk together lemon juice, olive oil, honey, salt and pepper. Add the arugula and parsley and toss to coat.
  2. Arrange on serving plates. Top with artichoke. Sprinkle toasted pine nuts and garnish with the cheese shavings before serving.
  3. Try it with grilled chicken or turkey.

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