Food & Cooking Recipes Salad Recipes Arugula Salad with Radishes and Caper Vinaigrette 5.0 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 10, 2019 Print Rate It Share Share Tweet Pin Email Photo: Maura Mcevoy Servings: 8 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. Ingredients 1 tablespoon drained capers, rinsed and coarsely chopped 1 ½ teaspoons fresh lemon juice ¼ teaspoon coarse salt ⅛ teaspoon freshly ground pepper ⅓ 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 Directions 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. Rate it Print