Lemony Arugula + Artichoke Lentil Salad
This lemony arugula and artichoke lentil salad has all the flavors of spring: bright lemons, spicy arugula, and nutty marinated artichoke hearts mixed with hearty lentils and topped with salty parmesan cheese.
Ingredients
For the Lemony Vinaigrette
- 1 clove garlic, grated
- 1 tsp dijon mustard
- 6 tbsp olive oil, extra virgin
- 2 tbsp lemon juice
- 1 tsp lemon zest
- salt and pepper to taste
For the Lentil Salad
- 1 batch Lemony Vinaigrette see recipe
- 1 lb cooked lentils
- 4 oz arugula
- 4 oz marinated artichoke hearts
- 1/4 cup shaved parmesan cheese, plus more for topping
- salt and pepper to taste
Instructions
For the Lemony Vinaigrette
- Combine garlic, mustard, olive oil, lemon juice and zest and salt and pepper in a bowl or jar. Whisk or shake well to combine and emulsify dressing.
For the Lentil Salad
- Add all ingredients to a large salad bowl and mix well. Top with extra shaved parmesan for serving. The salad can be mixed and stored in the fridge for up to 2 days.