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Wild Arugula Salad

Ben Ford, executive chef at Ford's Filling Station, serves this salad alongside his Herb-Roasted Hen.

  • Servings: 4

Source: The Martha Stewart Show, February 2010


  • 2 cups wild arugula
  • 1 tablespoon olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • Coarse salt and freshly ground black pepper


  1. Place arugula in a large bowl; drizzle with olive oil and lemon juice. Season with salt and pepper and toss to combine.

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