Boil some rice. I took parboiled Rice fragrant "Basmati Gold" from the Mistral. It is ideal for salads. This rice has long slender grains, delicate aroma and exquisite taste. When cooking the basmati grain elongates Gold is almost 2 times, it becomes white and do not stick together. One Cup of rice I added 2 cups of water, when the rice is boiling, make the minimum fire, cover with a lid and cook for about 20 minutes. Turn off the heat and leave for 10 minutes under the lid, so he "rested".

While the rice is cooking, wash and spread on a plate of arugula. The arugula kind of a bitter taste, and if you don't love her, just pick up any salad leaves of your choice. Half a small onion shinkuem thin-thin half-rings. A handful of olives razdelyaet hands - so it will be more fragrant and olives will better absorb the sauce. Remove the artichokes from the jar and cut into 4 parts.

Add the warm rice. About a Cup of cooked rice. You should've gone too, the pic I used for another dish.

Make a sauce. In a blender, chop the greens with lemon juice, olive oil and soy sauce until smooth. I foresee the disturbance that soy sauce is not really related to Mediterranean cuisine. I agree. The original recipe used anchovy fillets (2-3 pieces) - and if you have the opportunity - replace the soy sauce for the anchovy - it certainly will be the most "correct" sauce. I did not have this option and I added the soy sauce is also very, very good.

The salad is mixed and poured on top of cooked sauce. Very quickly. Very simple and very tasty. The taste is very fresh, that, if the lettuce is so easy, it is some kind of airy and weightless for a stomach... Well, very tasty, especially with a glass of dry white wine, I this evening did not refuse. And tonight I have managed, I swear!