Total Time
Prep 20 mins
Cook 20 mins

Healthy salad from Marcus Samuelsson of Aquavit. You can use a coffee grinder and grind pistachios to make the pistachio flour. Pairs nicely with a dry Sauvignon Blanc

Ingredients Nutrition


  1. Cook artichokes in a pot with the port wine, white wine and some salt and pepper until fork tender. Remove leaves and leave just the heart.
  2. Bring a second pot of water to a boil.
  3. Remove stems from the tomatoes & make a tiny slit in the top of each. Blanch tomatoes in boiling water and place immediately in an ice bath. Remove the skin and slice the tomatoes into eighths.
  4. In a medium bowl, combine vinegar and olive oil and season with salt and pepper. Place tomatoes and arugula into the vinaigrette mixture.
  5. Dress salad with vinaigrette.
  6. Place salad in a single line on plate alternating tomatoes and artichokes.
Most Helpful

This was great! I used a lot of tomatoes and a mix of arugula and other greens fresh from my garden. Fantastic flavors, a really wonderful salad! ZWT3

Thymestudio June 21, 2007

Excellent salad.I used frozen artichokes but they turn out ok. I love arugula so much. I also added 1 tablespoon of balsamic vinegar and it was excellent! I could not image that arugula, artichokes and tomatoes was such a great combination. Thanks for posting!

katia June 13, 2006