Tough day… the universe was really poking at me, working my last nerve. But it rewarded me with some garden goodness when I got home. I pulled up a bunch of cherry radishes! What a treat – this variety grew nice and fast, almost an instant reward in garden time frames.
I REALLY wanted to just chow down on these with some salt, but I’ve done that a million times already. Ok, I indulged with a few, but not before remembering I had a bag of arugula that I cut from the garden this weekend. A few google clicks later – arugula and radish salad was born! The basic recipes all had citrus (lemon), olive oil, and dijon mustard as the base of the dressing. I added some already diced garlic and parmesan cheese I had in the fridge. The result – amazing dinner salad in 5 min! And it did not hurt that I had a wedge of tortilla española to go along on the side. 🙂
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 2 cloves garlic, diced
- 2 tbsp grated parmesan
- About 1 1/4 pounds of arugula
- 1 bunch radishes, sliced
- In a large bowl, whisk together mustard, lemon juice, and garlic; season with salt and pepper. Whisk in oil. Add arugula and radishes to bowl, sprinkle with parmesan and toss to coat. Serve salad immediately – arugula will wilt fast from the dressing. Enjoy!
