No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Arugula and Radish Salad

  • Prep:
  • Total Time:
  • Servings: 8
Arugula and Radish Salad

Source: Everyday Food, July/August 2008


  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 4 to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
  • 1 bunch radishes (8 ounces), sliced


  1. In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.

Reviews (2)

  • anichila 27 May, 2009

    I made this tonight with fresh from the garden arugula, radishes, and lemon. I added a can of tuna belly to the salad which brought a nice bit of saltiness to the dish. Bright and fresh. Delicious.

  • saramechelle 27 Aug, 2008

    Although this is a very basic salad, it makes an excellent side dish. The tasty lemon vinaigrette and peppery veggies provide a nice counterpoint to heavier dishes. I wouldn't serve it on its own as a salad course, but it's a wonderful way to balance out oily, cheesy main dishes (of which I am very fond).

Related Topics