"Ooh, Mommy!" Umami Summer Salad
The best salad for entertaining or eating all by yourself on a hot summer evening. Full of delicious savory ingredients and vegetables.
Ingredients
Simple Vinaigrette
- 1/3 cup Extra virgin olive oil
- 3 tbsp Red wine vinegar
- 1 tsp Dijon mustard 1/2 tsp more if you like it extra zesty
- 1 tsp Green Goddess seasoning
- Salt as desired
Salad
- 3 cups Fresh arugula
- 6-9 Fresh radishes sliced thinly
- 1 Shallot minced
- 8 Marinated artichoke heart halves halved
- 1/4 cup Sun dried tomatoes drained
- 1/2 cup Shaved parmesan cheese
- 1/4 cup Raw pistachios
- 7 slices Prosciutto baked on parchment at 350F for 10 minutes
- 1 cup Croutons* see note
- 1 Avocado sliced
Instructions
Dressing
- In a 1 cup liquid measuring cup, measure out olive oil. Add vinegar, mustard, and seasonings. Whisk until emulsified. Refrigerate until ready to use.
Salad
- Layer the bottom of the bowl with arugula.
- Top with sliced radishes, minced shallot, marinated artichokes, and sun dried tomatoes.
- Sprinkle with shaved parmesan cheese, and pistachios. Shatter the baked prosciutto over everything. Fried bacon works well, too, if you don't have prosciutto.
- Top with croutons and sliced avocado. Serve with dressing on the side.
Notes
To make fresh croutons, use a serrated knife to cut about 6-8 oz of bread into 3/4" cubes. Set the cubes on a large pan and set it in an unheated oven overnight. This allows the bread to dry out. The next day drizzle the bread cubes with olive oil and sprinkle with a bit of salt and parsley flakes. Bake on the pan at 350F for 20 minutes.