Return to Content

Arugula Salad

Arugula Salad
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 4

Arugula and radishes team up to create a zesty salad. Serve as a separate course to fully appreciate the interplay of flavors.


  • 1 large bunch arugula
  • 8 red radishes, thinly sliced
  • 8 mushrooms, thinly sliced
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dry mustard
  • 6 tablespoons olive oil
  • 1/4 teaspoon salt
  • Pinch of cayenne
  • 1 garlic clove, minced or pressed


1. Rinse the arugula and pat dry on absorbent paper. Arrange on 4 salad plates, adding the sliced radishes and mushrooms in an attractive pattern.
2. Whisk together the lemon juice and mustard until the mustard is dissolved. Add the oil, salt, and cayenne and whisk to blend. Stir in the garlic, then pour the dressing over the salad and serve.
Updated Thursday, October 14th, 2010

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111