Arugula and Artichoke Cups with Roasted Red Pepper Dressing

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By: Dana McCauley

Photography by: Yvonne Duivenvoorden

This sensational salad looks impressive and is very easy to put together.

Ingredients

1/2 cup (125 mL) chopped roasted red pepper

1/4 cup (50 mL) lightly packed fresh basil leaves

2 tbsp (30 mL) balsamic vinegar

1/4 tsp (1 mL) paprika

1/2 tsp (2 mL) each salt and pepper

1 clove garlic

1/3 cup (75 mL) extra-virgin olive oil

12 Boston lettuce leaves

4 cups (1 L) lightly packed arugula or watercress

4 cups (1 L) frisée or other lettuce

1 cup (250 mL) quartered, cooked artichoke hearts

Preparation

Combine roasted red peppers, basil, vinegar, paprika, salt, pepper and garlic in a blender. Purée until smooth. Drizzle in olive oil with motor running until dressing is smooth and thick. Reserve. Nestle two Boston lettuce leaves inside one another to make a cup. Repeat to make 6 cups. Fill each cup with a bed of frisée and a few artichoke pieces. Arrange arugula in each cup so that it stands up. Place lettuce cups on serving plates. Drizzle dressing over and around each salad.

Make-Ahead: If you prefer, you can arrange the salad ingredients up to three hours ahead of time. Simply nestle each lettuce cup in a deep pan, covered loosely with a clean, damp cloth. To serve, transfer the salads to serving plates and dress them before taking them to the table.

Tip: For easier, even drizzling, transfer dressing to a squeeze bottle with a wide tip.

Serving(s): 6

Nutritional Information
Per each of 6 servings: about
Calories	133
Fat (total)	12 g
Carbohydrate	7 g
Protein	3 g
Fibre	3 g
Sodium	269 mg
Vitamin A	Excellent source
Vitamin C	Excellent source
Folate	Good source

Also in this menu:

Easy Easter extravaganza

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