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Arugula Salad with Radishes and Caper Vinaigrette


Briny capers infuse this lemony vinaigrette. When tossed with a mix of bitter arugula and radishes, the salad symbolizes one of the traditional elements on the seder plate.

  • Servings: 8

Photography: Maura Mcevoy

Source: Martha Stewart Living, April 2011


  • 1 tablespoon drained capers, rinsed and coarsely chopped
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 4 ounces baby arugula (8 cups)
  • 1 cup celery leaves
  • 1 cup fresh flat-leaf parsley
  • 1 cup thinly sliced radishes (about 4)
  • 2 thinly sliced scallions


  1. Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Combine arugula, celery leaves, parsley, radishes, and scallions in a large bowl. Pour vinaigrette over salad, and toss to coat. Drizzle with additional oil and lemon juice if desired. Season with salt and pepper.

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