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Under 30 Minutes

Arugula and Radish Salad

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

Source: Everyday Food, July/August 2008

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

  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).

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