Puttanesca Salad
Puttanesca Salad
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 345
- Total Fat
- 31
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 6
- Cholesterol
- 9
- Sodium
- 686
- Total: 5 min
- Prep: 5 min
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 345
- Total Fat
- 31
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 6
- Cholesterol
- 9
- Sodium
- 686
- Total: 5 min
- Prep: 5 min
Ingredients
Salad:
40 grams (1 1/2 ounces) wild rocket (arugula)
1 red onion, sliced thinly
1 red bell pepper, cut into strips
250 grams (9 ounces) cherry tomatoes, halved
2 teaspoons capers, chopped
12 pitted kalamata olives
4 anchovies, roughly chopped
3 marinated artichoke hearts, roughly chopped
Large handful fresh basil leaves, roughly torn
Dressing:
80 milliliters (1/3 cup) olive oil
1 tablespoon red wine vinegar
4 anchovies, finely diced
Grated zest and juice of 1/2 lemon
Directions
- For the salad: Put the arugula in a large serving bowl and arrange the red onions, red peppers, tomatoes, capers, olives, anchovies and artichoke hearts in layers on top, finishing with the fresh basil.
- For the dressing: Add the olive oil, vinegar, anchovies and lemon zest and juice to a jar, screw on the lid and shake well to combine.
- Drizzle the dressing over the salad just before serving.
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