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Arugula and Red-Leaf Lettuce Salad

Author: Adapted from the New York Times online cooking site.



  • ½ lb. TSFF Arugula

  • ½ lb. TSFF red-leaf Lettuce, Buttercrunch or Oakleaf

  • 1 Tbs. dijon mustard

  • 1 Tbs. red wine vinegar

  • 1 tsp. finely chopped garlic, TSFF if available

  • Salt, and freshly ground black pepper, to taste

  • ⅛ tsp. ground cumin*

  • 4 Tbs. extra virgin olive oil

  • 4 Tbs. finely chopped parsley or chervil

*When possible I always buy "whole" herbs and spices, in this case the cumin, and briefly toast them in a little pan, after which they can be ground; I use an old electric coffee grinder.


  1. Pick over the arugula and lettuce, and wash in cold water. Rinse and pat dry, or spin in a salad spinner.

  2. In a salad bowl, put the mustard, vinegar, garlic, salt, pepper and cumin,beat gradually with a whisk while adding the oil. Add the lettuce and arugula, and toss well to blend. Parsley or chervil may be sprinkled on top.

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