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Arugula and Mint Salad
© William Meppem

Arugula and Mint Salad

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  1. 1/4 teaspoon fennel seeds
  2. 1 tablespoon red wine vinegar
  3. 1/2 tablespoon Dijon mustard
  4. Kosher salt and freshly ground pepper
  5. 2 tablespoons extra-virgin olive oil
  6. 4 cups curly green-leaf lettuce
  7. 4 cups young arugula leaves
  8. 20 mint leaves
  1. In a mortar or spice grinder, coarsely grind the fennel seeds. In a small bowl, whisk the ground fennel with the red wine vinegar and Dijon mustard; season with salt and pepper. Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint. Add the dressing and season with salt and pepper. Toss well and serve. 


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