ARUGULA AND RADISH SALAD
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
4 bunches to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
1 bunch radishes (8 ounces), sliced
In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate for up to 1 day.)
TO SERVE:
Add arugula and radishes to bowl and toss to coat. Serve salad immediately.
Makes 8 servings
Source: Everyday Food, Sandra Rose Gluck, Martha Stewart Living magazine, August 2008
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
4 bunches to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
1 bunch radishes (8 ounces), sliced
In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate for up to 1 day.)
TO SERVE:
Add arugula and radishes to bowl and toss to coat. Serve salad immediately.
Makes 8 servings
Source: Everyday Food, Sandra Rose Gluck, Martha Stewart Living magazine, August 2008
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