Café Med in Los Angeles serves a salad like this over paper-thin beef carpaccio that I love to order because it’s so light and fresh. When I make it at home, I skip the beef but pile on the greens.

Ingredients

　　1 10-ounce bag fresh arugula

　　1/4 cup Lemon Garlic Dressing (page 159)

　　Kosher salt and ground black pepper

　　1 14-ounce can artichoke hearts, drained and quartered

　　1 14-ounce can hearts of palm, drained and sliced

　　Shaved Parmigiano-Reggiano cheese

Step 1

Step 2

　　Eva's Kitchen