Arugula and Mint Salad

Total Time
10mins
Prep 10 mins
Cook 0 mins

Food & Wine.

Ingredients Nutrition

Directions

  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.
  2. Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint.
  3. Add the dressing and season with salt and pepper. Toss well and serve.

Reviews

(1)
Most Helpful

I was searching for a very *simple* arugula salad to accompany
tomato soup for dinner and found this recipe. The mistake I made
was making and consequently adding too much dressing to the salad.
Both arugula and mint are strongly flavored and for this particular salad would
require a [light] drizzle of dressing. My fault! Delicious considering the goof. Fresh mint from the garden and a small pinch of fennel pollen replaced fennel seed. Thank you!

COOKGIRl March 05, 2011

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a