Yield: 1 Establishment: Catering Operation, Club Operation, Restaurant   Ethnicity: Italian   Meal Type: Salad   Preparation Method: Combine   Product Type: Cooked Turkey

4 Ounces 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 Ounce 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 Ounce pinoli nuts, lightly roasted

2 Ounces roasted red pepper olive oil

6 Ounces 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.

Chef: Carlos Garcia, executive chef Restaurant: La Strada Ristorante, Michael Mormando, proprietor Location: Chicago, IL