Arugula Salad

By calypan

Ingredients

• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• Pinch of freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 bunches baby arugula, about 6 cups
• 1 head radicchio, torn into pieces
• 1 cup mache (about 1 ounce), or 2 endives, leaves separated
• 1 cup grape tomatoes, thinly sliced

Preparation

Step 1

Whisk lemon juice, salt, and pepper in a small bowl. Gradually add oil, whisking constantly until emulsified.
2. To serve, toss arugula, radicchio, mache, and tomatoes in a large, chilled bowl with just enough dressing to lightly coat