Arugula Salad
Serve this sprightly salad alongside our Frittata with Zucchini and Goat Cheese.
Ingredients:
- 1 garlic clove, minced to a paste
- Pinch of lemon zest
- Juice of 1/2 lemon
- Pinch of dry mustard
- 1 Tbs. white wine vinegar
- Pinch of sugar
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 3 Tbs. olive oil
- 5 oz. arugula
Directions:
In a small bowl, whisk together the garlic, lemon zest, lemon juice, mustard, vinegar, sugar, the 1/2 tsp. salt and pepper. Slowly drizzle in the olive oil, whisking constantly. Adjust the seasonings with salt.
In a salad bowl, combine the arugula and the vinaigrette and toss well. Serve immediately. Serves 8 to 10.
In a salad bowl, combine the arugula and the vinaigrette and toss well. Serve immediately. Serves 8 to 10.
Williams-Sonoma Kitchen.