Skip to main content
Epicurious
Bon Appétit

Arugula Salad

By Louisa Thomas Hargrave

3.9

(11)

Image may contain Plant Human Person Food Bowl Spinach and Vegetable
Arugula SaladLeo Gong

Fresh, peppery arugula pairs nicely with the Steamed Clams with Pasta.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

5 ounces arugula
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon lemon peel, grated

Preparation

  1. Toss arugula with olive oil, lemon juice, and peel. Toss to coat.

TagsSaladArugulaLeafy GreensVegetableLemonCitrusFruitSideDinnerLunchDairy FreeGluten FreeNut FreeVeganKetoVegetarianRawQuickEasy5 Ingredients or FewerNo-CookBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like basil chicken stir-fry and “company-worthy” cod.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.