Serve slices of our Ricotta, Lemon, and Arugula Quiche with this salad alongside, or piled on top.
- Servings: 4
Photography: Dana Gallagher
Source: Martha Stewart Living, June 2004
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- 2 teaspoons extra-virgin olive oil
- 3 cups (about 4 ounces) baby arugula
- 1 small red onion, halved and cut into paper-thin half-moons
Put lemon juice, salt, and pepper in a medium bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add arugula and onion; toss.