Fresh Arugula Salad

By Sara Strother

5 generous handfuls of rinsed Baby Arugula
½ c fresh English Peas (you’ll have to split the pods and pop out the fresh peas), blanched
1 medium carrot, sliced thin with a potato peeler (or 2 thinly sliced radishes for a slightly spicy twist)
4 ramps, thinly sliced (as you would a scallion)
¼ c fresh mint, chopped
¼ c fresh chives, chopped
¼ c flat leaf parsley, chopped

vinaigrette:
3 T fresh lemon juice
¼ c extra virgin cold pressed olive oil
sea salt
fresh ground black pepper

Toss all together and serve immediately.

 

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