This fall we hosted an exchange student, Ignacia, from Chile. I admit I was unfamiliar with this South American country. Aside from Chilean Seabass, I was unfamiliar with traditional Chilean cuisine but excited to learn more.
In Chile, they make a salad similar to an Artichoke Carpaccio. The Italians prepare this traditional dish with thin slices of raw beef topped with artichokes and cheese. The Chileans have taken it a step further with the addition of arugula and mushrooms; creating a robust green leaf salad.
I enjoy the flexibility of this salad. The combination of ingredients makes it a delightful dish for any season of the year, pairs beautifully with beef, lamb, poultry, and fish, and makes a beautiful light meal for lunch or dinner. When I host gatherings, I love to serve this dish along with others as an appetizer, making it a great start to a full meal.
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