Arugula and radish salad

4 servings

30 minutes

Arugula and radish salad is the embodiment of lightness and freshness in Italian cuisine. Bright green arugula leaves with a spicy bitterness combine with crunchy radish slices, creating a harmonious taste with subtle peppery notes. Dressed with a mixture of Dijon mustard, lemon juice, and the best olive oil, this salad reveals its full aroma and richness. In Italy, such dishes are valued for their simplicity and naturalness; they are served as an appetizer before pasta or meat dishes. It is perfect for a light summer lunch or as an addition to the main meal. No complicated processes – just fresh ingredients, a bit of skilled mixing, and voilà, exquisite pleasure appears on the plate. It's worth trying!

Energy value per serving

• Calories: 132.2
• Proteins: 4.7g
• Fats: 10.3g
• Carbohydrates: 5.4g

Ingredients

• Dijon mustard: 1 tsp
• Lemon juice: 2 tbsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Extra virgin olive oil: 2 tbsp
• Arugula: 550 g
• Radish with tops: 250 g

Cooking steps

1. In a large bowl, mix mustard and lemon juice. Add salt and pepper. While whisking, incorporate olive oil.

   Required ingredients:

   • Dijon mustard: 1 teaspoon
   • Lemon juice: 2 tablespoons
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Extra virgin olive oil: 2 tablespoons

2. Add arugula and thinly sliced radish to the dressing. Mix and serve immediately.

   Required ingredients:

   • Arugula: 550 g
   • Radish with tops: 250 g