Name: Arugula Salad
Yield: Makes 6 servings
Ingredients: 5 ounces arugula; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1/4 teaspoon lemon peel, grated

Image may contain Plant Human Person Food Bowl Spinach and Vegetable

Arugula SaladLeo Gong

Fresh, peppery arugula pairs nicely with the Steamed Clams with Pasta.

Recipe information

Yield
Makes 6 servings

Ingredients

5 ounces arugula

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon lemon peel, grated

Preparation

Toss arugula with olive oil, lemon juice, and peel. Toss to coat.

TagsSalad Arugula Leafy Greens Vegetable Lemon Citrus Fruit Side Dinner Lunch Dairy Free Gluten Free Nut Free Vegan Keto Vegetarian Raw Quick Easy 5 Ingredients or Fewer No-Cook Bon Appétit

Recipe notes

Tiny Tomato Galettes

With a crisp crust, garlicky mayo, and a juicy slice of tomato.

José Andrés Recipes Worth Bookmarking

Like carrot farro salad and chicken paella.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

The Most-Saved Recipes in the Epicurious App in May

Like miso-peanut hibachi chicken and spring orzotto.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Paella de Pollo con Verduras

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.

Chimichurri Grilled Shrimp

Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.

Miso-Peanut Hibachi Chicken

The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.