Arugula and Radish Salad

Prep Time:
10 mins
Total Time:
10 mins

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


  • 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.

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