Thank you, Martha Stewart!
This salad is ridiculously easy to make and it tastes so good. Usually I read a lot of recipes for inspiration then make my own version. I was about to add my heirloom tomatoes and Parmesan cheese, but at the last minute I decided to try it Martha’s way. Am I glad I did. But I still found a good use for my heirloom tomatoes–you’ll see what I mean.
This photo pretty much says it all. Fresh arugula and radishes. That’s it. The dressing was just as simple.
- 1-2 large bunches arugula
- 1-2 bunches radishes, sliced very thin (I love my mandoline for this)
(Can be doubled)
- 1 tsp. Dijon mustard
- 2 TBS. fresh lemon juice
- Kosher salt and cracked black pepper to taste
- 2 TBS. extra virgin olive oil
Whisk together the mustard and lemon juice, then slowly add the olive oil and continue to whisk to emulsify. Add salt and pepper.
Toss arugula with the dressing and add the radishes. Serve right away.
I couldn’t resist…here are the heirlooms. I just put a little salt and a drizzle of olive oil. That’s all they needed.
Remember, read it all first at Stu News.
Categories: Soups & Salads
Tags: arugula and radish salad, martha stewart arugula salad
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