We eat variations of the same thing in this house: chicken and pork. It's easy for me to get in a rut and serve the same thing alongside them, too: potatoes and broccoli. I'm not saying there's anything wrong with those foods; I'd imagine they make up the backbone of many American households' meals. But sometimes I try to push myself to not only eat more healthfully but to peek beyond the edge of the potato-filled box. Enter: Radishes. No, they're not new to me, but I think they're an oft-overlooked vegetable, which is a shame because they're beautiful - especially on a plate of such beige foods as chicken and potatoes.
Obviously, this bright pink and green salad was like a burst of sunshine after a week of gray. (Is it raining cats and dogs, and is the sun hiding where you live, too?) It wasn't only the color that popped, though. The peppery arugula and the tangy mustard woke up my tastebuds, too. This salad is everything it's supposed to be: bright, crisp and flavorful, without being heavy.
Arugula and Radish Salad
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 4 to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
- 1 bunch radishes (8 ounces), sliced
- In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.