Description
A bright and peppery arugula salad tossed in a homemade emulsified lemon garlic vinaigrette. A perfect light side dish for grilled proteins or a healthy lunch.
Ingredients
Scale
- 4 cups fresh baby arugula
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Mince the garlic clove into a fine paste using a knife or microplane.
- In a small bowl, whisk together the lemon juice, minced garlic, salt, and black pepper.
- Slowly whisk in the extra virgin olive oil until the dressing is emulsified and slightly thickened.
- Wash the arugula and dry it completely using a salad spinner or clean paper towels.
- Place the arugula in a large bowl and pour the dressing over the leaves.
- Gently toss the greens with tongs until evenly coated and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Tossing
- Cuisine: Mediterranean