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Adam Perry Lang's Dressed Arugula

Delicious Dressed Arugula Recipe
skill level
What pickled ginger is to sushi, this zippy salad should be to barbecue. Tangy, well-dressed greens act as a foil for all that meaty richness. Arugula's peppery bite and its body, which can stand up to lots of lemon juice without wilting.
  • 8 cups baby arugula1/3 cup red onion
  • thinly sliced 1/4 cup parsley leaves
  • flat-leaf1 lemon
  • juice of and zest (grated on a Microplane grater) 2 tablespoons extra virgin olive oil1 tablespoon red wine vinegar1 teaspoon serrano chile
  • thinly sliced (optional)1/2 teaspoon fleur de sel (or sea salt)1/2 teaspoon coarse black pepper
  • freshly ground
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    8 cups baby arugula
    1/3 cup red onion, thinly sliced
    1/4 cup parsley leaves, flat-leaf 
    In a serving bowl, toss together the arugula, onion, and parsley.
  • 2
    1 lemon, juice of and zest (grated on a Microplane grater)
    2 tablespoons extra virgin olive oil
    1 tablespoon red wine vinegar
    1 teaspoon serrano chile, thinly sliced (optional)
    1/2 teaspoon fleur de sel (or sea salt)
    1/2 teaspoon coarse black pepper, freshly ground
    In a small bowl, combine the lemon zest and juice, olive oil, vinegar, chile, (and if using) fleur de sel, and pepper. 
  • 3
    Drizzle the dressing into the bowl of arugula and, using your hands, toss to coat the greens. Serve immediately.

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