Artichoke Arugula Salad Is A Delicious Lunch For These Very Hot Days. It Is Also An Easy Sandwich For A Parve Take-Along Lunch.
Artichoke Arugula Salad is perfect for when you don’t feel like heating up the kitchen. Cook the eggs while the tomatoes are broiling and then refrigerate everything to be assembled later. A whole-wheat pita lined with lettuce is a perfect container for bringing this salad to work or school.
It is no secret that I love kitchen gadgets and appliances, from my tiny kale stripper (yes, it works and does a great job) to my Vita-Mix blender. One of my favorite appliances is my Instant-Pot. This is an electric pressure cooker that specializes in my favorite type of cooking: the Walk-Away kind. This is where you can set the pot and go do other things knowing that everything in the pot will be cooked perfectly and held at a safe temperature until you get back, even if it is hours later. It also does not heat up the kitchen.
For this recipe, I used the Instant Pot to hard-cook the eggs. You can place as many eggs as you would like in the pot, set it for five minutes and walk away. When you return, your eggs are perfectly cooked and easy to peel. Depending on what is in the pot, it takes time to get to pressure and to depressurize, but who cares? You are out walking the dog, or picking up the kids, or making another dish. No babysitting required.
What can I use besides eggs in this salad?
To keep the salad parve, I would suggest substituting canned tuna, cooked chickpeas or roasted tofu. Leftover sliced meat or cheese are other options.
What is a good substitute for artichoke hearts?
I would suggest canned hearts of palm which are available in most grocery stores.
What is a good vinaigrette dressing?
The standard ratio for vinaigrette dressing is 3 parts oil to 1 part acid, such as lemon juice or vinegar.
Products used in making this recipe:
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
De La Rosa Real Foods & Vineyards – Organic Balsamic Vinegar of Modena (16.9 oz/500 ml)
Chef’n LooseLeaf Kale, Chard, Collard Greens and Herb Stripper
Artichoke Arugula Salad
Ingredients
- 4 eggs
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1 14-oz artichoke hearts, canned
- 1/2 cup black olives, sliced optional
- 1/2 cup vinaigrette dressing
- 5 ounces arugula
Instructions
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Preheat broiler to high.
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Boil eggs in water for 10 minutes; drain and peel. Set aside.
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Place cherry tomatoes on a baking sheet and drizzle with olive oil. Broil for 5 minutes. Remove from oven and set aside to cool.
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Drain the artichoke hearts and chop roughly.
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Chop hard-cooked eggs or slice as desired.
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Wash arugula and use to line a serving platter or individual plates.
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In a mixing bowl, toss eggs, artichoke hearts, roasted tomatoes and vinaigrette dressing. Spoon salad over arugula. Garnish with black olives if desired.
Great low cal lunch