Delicious Living
  • 3 large handfuls (about 3 ounces) arugula leaves
  • 1 large handful (about 1 ounce) herb salad mix (or to taste)
  • Baby radishes, mâche, and chive or rocket flowers (to taste)
  • Snipped fresh chives (for garnish)
  • 2 tablespoons slivered almonds (lightly toasted)
  • CITRUS-VIN DRESSING (makes 1 cup)
  • 1/4 cup each fresh orange, lemon, and grapefruit juice
  • 1 tablespoon Dijon mustard
  • 1/4 cup champagne vinegar
  • 1 small shallot, (minced, 2-3 teaspoons)
  • 1/2 cup extra-virgin olive oil

Arugula Salad with Citrus Dressing

Leather Storrs | Delicious Living
  • Serves: 4 people
  • Calories per serving: 59

At Rocket, our roof garden always had arugula (a.k.a. rocket), but other lettuces and herbs changed with the season. In early spring I spike salads with little radishes, dill, mâche, and rocket flowers. In high summer, it’s basil, tarragon, delfino (a cilantro cousin), nasturtiums, and finely sliced raw beans. The dressing is a citrus mix, reduced to concentrate flavor. It’s a friendly and accommodating dressing that encourages you to concoct your own mix of herbs and greens.

  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.

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

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