5/5
(3 Votes)
Ingredients
- 1 tablespoon drained capers, rinsed and coarsely chopped
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 4 ounces baby arugula (8 cups)
- 1 cup celery leaves
- 1 cup fresh flat-leaf parsley
- 1 cup thinly sliced radishes (about 4)
- 2 thinly sliced scallions
Preparation
Step 1
1 tablespoon drained capers, rinsed and coarsely chopped
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
4 ounces baby arugula (8 cups)
1 cup celery leaves
1 cup fresh flat-leaf parsley
1 cup thinly sliced radishes (about 4)
2 thinly sliced scallions
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