Arugula Salad With Radish, Fennel and Mustard
from New York Times Cooking
Winter Vegetarian Dairy-free Gluten-free
- 1.000 inch chunk Horseradish (Optional) (Wiki) Explore
- 0.500 Teaspoon Lemon zest (Wiki) Explore
- 1.000 Shallot (Wiki) Explore
- 1.000 small bulb Fennel (Wiki) Explore
- 1.000 Watermelon radish (Wiki) Explore
- 1.000 Tablespoon Whole-grain mustard (Wiki) Explore
- 1.000 Teaspoon Red wine vinegar (Wiki) Explore
- 2.000 Tablespoon Lemon juice (Wiki) Explore
- 2.000 Teaspoon Strong dijon mustard (Wiki) Explore
- 3.500 Tablespoon Extra-virgin olive oil (Wiki) Explore
- 3.000 Eggs (Optional) (Wiki) Explore
- 5.000 Ounce Sturdy or wild arugula (Wiki) Explore
- 6.000 Red radishes (Wiki) Explore
- Salt and black pepper (Wiki) Explore