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Arugula And Fig Salad
Ingredients
- 8 ounce arugula leaves
- 4 1/2 ounce fresh figs, quartered
- 1 Tbsp. freshly squeezed lemon juice
- 2 x or possibly 3 Tbsp. extra-virgin extra virgin olive oil Salt and freshly grnd black pepper, to taste
Directions
- Wash the arugula well and tear it into bite-size pcs. Dry it well on paper towels or possibly with a salad spinner. Oil-based dressings will not stick to wet leaves.
- Toss the quartered figs with the leaves. In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt and pepper. Toss the dressing with the salad. Serve immediately.
- Note: Good, meaty tomatoes are a rarity this time of year, but those hankering for a taste of a beefsteak can make do with cherry tomatoes. These are easy to find and still pack plenty of juicy flavor.
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