Arugula and Radish Salad
- Comments()
Everyday Food, July/August 2008
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 8
Add to Shopping List
Ingredients
- 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
Directions
-
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.
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.
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).