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