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Arugula Salad


Serve this salad alongside our Ricotta, Lemon, and Arugula Quiche.

  • Servings: 4

Photography: Dana Gallagher

Source: Martha Stewart Living, June 2004


  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 3 cups (about 4 ounces) baby arugula
  • 1 small red onion, halved and cut into paper-thin half-moons


  1. Put lemon juice, salt, and pepper in a medium bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add arugula and onion; toss.

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