Not exact matches
Served
over a bed of fresh
arugula lightly dressed with olive
oil and lemon juice.
I added more sherry vinegar and olive
oil at the end to make it a bit «saucier» and served it
over arugula and watercress.
For the salad, place the chopped tarragon and ruccola /
arugula / rocket in a bowl, drizzle
over the olive
oil and add a little fresh pepper and salt if desired.
A gorgeous and refreshing Winter salad made with citrus,
arugula, chopped mint, pistachios and red onion
over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive
Oil, lemon juice, salt and pepper.
Sprinkle with salt and pepper, then taste so you can adjust the seasonings, if necessary, Serve
over arugula or other greens, and drizzle with additional olive
oil before serving, if you like.
1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut
oil here, it works well) 2 garlic cloves — minced pinch of sea salt 2 teaspoons apple cider vinegar 2 teaspoons raw honey or pure maple syrup about 3 cups
arugula or other salad greens (the original recipe calls for dandelion) smoked sea salt — for sprinkling
over the salad sunflower sprouts or other microgreens for garnish — optional
Serving suggestion:
over arugula lightly dressed with olive
oil and vinegar and fresh blackberries.