My F&W
quick save (...)
Arugula and Mint Salad
© William Meppem

Arugula and Mint Salad

  • SERVINGS: 6
  • FAST
  • HEALTHY
  • VEGETARIAN
  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. 
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.