Arugula Salad with Citrus Dressing
  • 3large handfuls (about 3 ounces) arugula leaves
  • 1large handful (about 1 ounce) herb salad mixor to taste
  • Baby radishes, mâche, and chive or rocket flowersto taste
  • Snipped fresh chivesfor garnish
  • 2tablespoons slivered almondslightly toasted
  • CITRUS-VIN DRESSINGmakes 1 cup
  • 1/4cup each fresh orange, lemon, and grapefruit juice
  • 1tablespoon Dijon mustard
  • 1/4cup champagne vinegar
  • 1small shallot,minced, 2-3 teaspoons
  • 1/2cup extra-virgin olive oil
  1. Combine juices in a nonreactive pan and simmer over medium heat until reduced to about 1/4 cup. Pour into a bowl to cool briefly. Add mustard, vinegar, and shallots. Whisk together and let the shallots and acids get to know each other. After 5 minutes, whisk in olive oil and season with salt and pepper. This can keep for a week or two in your fridge. (I like to make the dressing in a mustard jar that’s almost empty. Shake it vigorously to re-emulsify.)
  2. Put arugula in a big bowl. Add any tender herbs and lettuces you like. Toss a bit of dressing (about 2 tablespoons) with the greens; go easy, this salad is about the symbiosis between the lettuces and herbs, not the dressing. Season with salt and pepper. Finish salad with chives and lightly toasted slivered almonds.
Recipe Notes
Nutrition Facts
Arugula Salad with Citrus Dressing
Amount Per Serving
Calories 59
% Daily Value*
Sodium 21mg 1%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 59 cal, 76% fat cal, 5g fat, 1g sat fat, 0mg chol, 1g protein, 2g carb, 1g fiber, 21mg sodium