Arugula Salad

Été 2002
food and drink

BY: Lucy Waverman

The pepperiness of the arugula perfectly complements beef.

2 bunches arugula, stalks trimmed
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) red wine vinegar
Salt and freshly ground pepper

1. Place arugula in bowl and toss with olive oil, balsamic vinegar, red wine vinegar, salt and pepper.

Serves 8

What to Serve

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