Arugula Salad with Citrus Dressing

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.

Arugula Salad with Citrus Dressing

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Servings

4 people

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Ingredients

• 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

Ingredients 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

Servings 4 people Print Recipe

Instructions

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