Recipe : My Simple Arugula Salad

by Ginny on June 29, 2011

Paired with some marinated meat, fish, or poultry from the grill, a “no-sweat” weeknight dinner is served. Arugula is one of our favorite picks from the garden. It’s easy to grow and lends itself to salads, sandwich toppings, or scrambled eggs, all summer long. But don’t miss out on enjoying this salad year round. It’s amazing when paired with mustard-crusted rack of lamb and potato gratin in cooler months. With recipes this simple it’s imperative to get the best quality ingredients you can find, and follow the proportions exactly.

  • 5 ounces baby arugula, washed and dried
  • 1 tablespoon lemon juice (use Meyer lemon if available)
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons extra virgin olive oil

In a small bowl combine the lemon juice, sea salt and pepper. Whisk until the salt has dissolved. Slowly drizzle in the olive oil while continuing to whisk. Taste and adjust flavor. Toss with arugula immediately before serving.

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