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!
1
In a large bowl, mix mustard and lemon juice. Add salt and pepper. While whisking, incorporate olive oil.
- 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.
- Rocket (arugula): 550 g
- Radish with tops: 250 g
