La Strada Arugula and Turkey Salad

By Carlos Garcia, executive chef


4 oz fresh arugula, washed, drained and chilled

1 Large hard cooked egg, cooled, peeled and sliced

1/2 Small red bell pepper, seeded and sliced

1 oz hearts of palm, chopped

6 Belgian endive leaves, washed, drained and chilled

6 Slices cucumber, peeled

1/2 Medium plum tomato, sliced

1/2 Small carrot, peeled and shredded

1 oz pinoli nuts, lightly roasted

2 oz roasted red pepper olive oil

6 oz ROASTED TURKEY BREAST, cubed and chilled



Arrange arugula, egg, bell pepper, hearts of palm, endive, cucumber, tomato, carrots and pine nuts on a chilled, large oval plate.

Sprinkle with red pepper oil.

Top with cubed turkey breast.