Puttanesca Salad

Name: Puttanesca Salad
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 3 servings
Ingredients: 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; 80 milliliters (1/3 cup) olive oil; 1 tablespoon red wine vinegar; 4 anchovies, finely diced; Grated zest and juice of 1/2 lemon

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Level: Easy
Total: 5 min

Prep: 5 min

Yield: 3 servings

Level: Easy
Total: 5 min

Prep: 5 min

Yield: 3 servings

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.