La Strada Arugula and Turkey Salad
|4 Ounces fresh arugula, washed, drained and chilled|
|1 Large hard cooked egg, cooled, peeled and sliced|
|1/2 Small red bell pepper, seeded and sliced|
|1 Ounce hearts of palm, chopped|
|6 Belgian endive leaves, washed, drained and chilled|
|6 Slices cucumber, peeled|
|1/2 Medium plum tomato, sliced|
|1/2 Small carrot, peeled and shredded|
|1 Ounce pinoli nuts, lightly roasted|
|2 Ounces roasted red pepper olive oil|
|6 Ounces ROASTED TURKEY BREAST, cubed and chilled|
- Arrange arugula, egg, bell pepper, hearts of palm, endive, cucumber, tomato, carrots and pine nuts on a chilled, large oval plate.
- Sprinkle with red pepper oil.
- Top with cubed turkey breast.
|Chef: Carlos Garcia, executive chef|
|Restaurant: La Strada Ristorante, Michael Mormando, proprietor|
|Location: Chicago, IL||