Arugula Salad
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1/2 pounds Mushrooms; sliced
- 1/3 cups Olive oil
- 1 Sweet red pepper
- 1 Garlic clove; peeled
- 2 cups Mixed lettuce leaves
- 1 teaspoon Dijon mustard
- 1 cup Arugula; stems removed
- Rub
- 2 tablespoons Balsamic vinegar
- 1/4 teaspoons Salt
Contains
MustardSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In a wooden salad bowl, rub garlic and salt into the bowl to season it. Combine vinegar, mustard and olive oil; stir. Tear lettuce into bite sized pieces, along with arugula. Add mushrooms and slices of red pepper. Toss well and serve.
- Ogden writes: "Italian restaurants often serve arugula on its own with a strong garlic flavored oil and vinegar dressing. Mixed with milder greens and a good dressing, arugula is less dominating."
- Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Spring/Summer 1994, Vol. XI, No. 1. Pg. 41. Typed for you by Cathy Harned.
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon