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Pati Jinich's Arugula and Radish Salad

Arugula Radish Salad Pati Jinich
Arugula Salad with Dijon-Garlic Vinaigrette
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
Contributed by :
Arugula and Radish Salad Recipe: Use this refreshing vinaigrette over greens or as a marinade for chicken.
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ingredients
  • 1/3 cup Distilled White Vinegar
  • 1/3 cup Vegetable Oil
  • 1/3 cup Olive Oil
  • 1/2 teaspoon Dijon Mustard
  • 1 Garlic clove (minced or pressed)
  • 1/3 cup slivered Red Onion
  • 1 1/2 teaspoons Kosher or course Sea Salt or to taste
  • 1/4 teaspoon freshly ground Black Pepper or to taste
  • 1/2 teaspoon Sugar or to taste
  • 3 cups Arugula
  • 3 thinly sliced Radishes
  • 1 Orange (cut into supremes)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/3 cup Distilled White Vinegar
    1/3 cup Vegetable Oil
    1/3 cup Olive Oil
    1/2 teaspoon Dijon Mustard
    1 Garlic clove (minced or pressed)
    1/3 cup slivered Red Onion
    1 1/2 teaspoons Kosher or course Sea Salt or to taste
    1/4 teaspoon freshly ground Black Pepper or to taste
    1/2 teaspoon Sugar or to taste
    In a jar or a plastic container with a lid, combine the vinegar, oils, mustard, garlic, onion, salt, pepper, and sugar. Cover tightly and shake for 10 seconds, or until the vinaigrette is well emulsified. Alternatively, combine all the ingredients in a small bowl and mix with a whisk or fork, or blend in a blender or food processor. 
  • 2
    3 cups Arugula
    3 thinly sliced Radishes
    1 Orange (cut into supremes)
    Toss together with arugula, radishes and orange segments.
 
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