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Arugula and Radish Salad


This tangy salad is a flavorful complement to our Grilled Sirloin Steak with Toppings Bar.

  • Prep:
  • Total Time:
  • Servings: 8

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 Add a comment

  • 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).