Arugula and Radish Salad
Photo: Christina Holmes

Serves 4


  • 8 cups lightly packed baby arugula (about 1/2 pound)
  • 8 radishes (about 7 ounces), trimmed and thinly sliced
  • 1/2 cup spicy citrus dressing (get the recipe)
  • 1/2 tsp. kosher salt
  • 1/8 tsp. ground black pepper
  • 2 ounces Gruyère, shaved using a vegetable peeler


Total time: 25 minutes (includes making the dressing)

In a large bowl, toss together arugula, radishes, dressing, salt, and pepper. Divide among 4 plates, top with Gruyère, and serve.

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