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    Home » Recipe

    Published: Oct 20, 2021 · Modified: Feb 23, 2023 by maxcozzi · This post may contain affiliate links ·

    Simple Arugula and Herb Salad

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    I love salads and I don't care who knows it. Arugula and herb salad is arguably my favorite too, or least the one I eat the most. Maybe too often. It goes with almost anything and it's so easy to make! Try it on the side of some spaghetti all norma or dijon roasted halibut.

    arugula and herb salad

    Like most of my recipes I almost never make the same dish twice because I am always purging the fridge for leftovers or grabbing whatever's fresh from my garden. This arugula and herb salad is no different, it's just dressed arugula and herbs. I usually toss in whatever I have on hand with the arugula; cress, parsley, dill, basil, tarragon, cilantro, you name it. Pretty much any combination of fresh herbs is going to work.

    The recipe below just happens to be my favorite variation, using mint, chervil, and fennel. If you want to be fancy, sprinkle some pomegranate seeds or dried cranberries on top. My wife usually crushes almonds over it when she makes it.

    The dressing below compliments the peppery flavor of arugula well, but you can always dress up or down for the occasion, pun intended.

    Follow my guide on vinaigrettes here.

    arugula and herb salad

    Arugula and Herb Salad

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    Prep Time: 12 minutes minutes
    Author: Max Cozzi
    Servings: 4 (as a side)
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    Ingredients

    • 1 tablespoon lemon juice
    • 1 tablespoon champagne vinegar, (or white wine vinegar)
    • 3 tablespoon olive oil
    • 1 clove garlic, (crushed and minced)
    • 2 teaspoon dijon
    • 2 teaspoon honey
    • 1 teaspoon salt
    • 1 teaspoon dried mint, (optional)
    • ½ teaspoon fennel seed, (crushed, optional)
    • ½ teaspoon orange zest, (optional)

    Instructions

    Put all dressing ingredients into a large bowl and whisk until well combined.

      Put Arugula, Fennel, and Herbs into the bowl and toss well with the dressing. Place salad into individual bowls and top with Pomegranate Seeds and and freshly cracked pepper, if desired.

        Course: Appetizer, dinner, lunch, Side Dish, sides
        Cuisine: American, Mediterranean
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        Max Cozzi, the creator of Redwood Kitchen food blog

        Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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