Arugula Salad with Radishes and Caper Vinaigrette

Photo: Maura Mcevoy

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


  • 1 tablespoon drained capers, rinsed and coarsely chopped

  • 1 ½ teaspoons fresh lemon juice

  • ¼ teaspoon coarse salt

  • teaspoon freshly ground pepper

  • 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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