Boistfort Valley Farm
Community Supported Recipe Box

Radish and Arugula Salad


  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1 bunch arugula (1/2 pound total; thick stems removed), washed well and dried
  • 1/2 bunch radishes (4 ounces), sliced


dish: salad
season: summer, fall

In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.

Martha Stewart 2013