Arugula Salad

Arugula Salad

Prep Time


Cook Time



Arugula Salad

Recipe courtesy of Williams-Sonoma Kitchen.

Serve this sprightly salad alongside our Frittata with Zucchini and Goat Cheese (see related recipe in “Entrees”).


  • 1 garlic clove, minced to a paste
  • Pinch of lemon zest
  • Juice of 1/2 lemon
  • Pinch of dry mustard
  • 1 tablespoon white wine vinegar
  • Pinch of sugar
  • 1/2 teaspoon salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 3 tablespoons olive oil
  • 5 ounces arugula


  • 1 In a small bowl, whisk together the garlic, lemon zest, lemon juice, mustard, vinegar, sugar, the 1/2 teaspoon salt and pepper. Slowly drizzle in the olive oil, whisking constantly. Adjust the seasonings with salt.
  • 2 In a salad bowl, combine the arugula and the vinaigrette and toss well. Serve immediately.
  • 3 Serves 8 to 10.


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