Arugula and Red-Leaf Lettuce Salad

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

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Ingredients

• 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.

Instructions

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.