1 package (80g) Parmesan cheese, cut into thin shavings
•6 tablespoons olive oil
•3 tablespoons lemon juice
•2 tablespoons white vinegar
•2 tablespoons Dijon mustard
•½ teaspoon salt
•¼ teaspoon freshly ground black pepper
•2-3 tablespoons of the artichoke marinating oil
METHOD
1. In a salad bowl, place the 2 or more types of lettuce you are using, the wild arugula, and toss them together.
2. Remove the artichokes from their oil and slice them thinly. Arrange them evenly over the greens. Place the Parmesan over the salad. In a small bowl, whisk together the olive oil, lemon juice, vinegar, mustard, salt, and pepper until well combined.
3. Drizzle the salad with the dressing. Pour 2-3 tablespoons of the artichoke marinating oil over the top. Let the salad sit for 5 minutes. Just before serving, toss everything well.
