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Arugula and Mint Salad


slideshow Terrific Green Salads


  • Servings: 6

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  • 1/4 teaspoon fennel seeds
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon Dijon mustard
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 cups curly green-leaf lettuce
  • 4 cups young arugula leaves
  • 20 mint leaves


How to make this recipe

  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. 
Contributed By Photo © William Meppem Published March 2002

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