Radish and Arugula Salad

RECIPE

 

INGREDIENTS

1 medium carrot

3 tbsp. extra virgin olive oil

1 tbsp. fresh lemon juice

1 tbsp. red wine vinegar

salt

pepper

4 small Belgian endives

8 oz. radishes

2 c. baby or wild arugula

1/4 c. roasted, salted, chopped almonds

 

DIRECTIONS

With vegetable peeler, peel carrot into ribbons.

In large bowl, whisk together oil, lemon juice, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until well blended. Add endive, radishes, arugula, carrot ribbons, and almonds; toss until combined.

 

 

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