Martha Stewart Arugula Salad with Radishes and Caper Vinaigrette

Martha Stewart arugula salad with radishes and caper vinaigrette is a quick green salad made with baby arugula, celery leaves and parsley, ready in 15 minutes. It's an easy salad for Passover seder, spring brunch or Easter dinner, and it's a no-cook side that serves a crowd.

Whisk the olive oil into the capers and lemon juice a little at a time, because that is what makes the vinaigrette thick and creamy. Pour it in all at once and the dressing separates and slides off the leaves.

Martha mixes celery leaves and a full cup of flat-leaf parsley in with the arugula, so the bowl tastes herby and fresh instead of just peppery. Chopped briny capers go straight into the dressing, which seasons the whole salad without any anchovy or cheese.

Martha Stewart Arugula Salad with Radishes and Caper Vinaigrette

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking timeminutes

Calories

110

kcal

Peppery arugula, crisp radish slices and loads of fresh herbs get tossed in a bright, briny lemon dressing. It's crunchy, light and tastes sharp and fresh from the first bite to the last.

Ingredients

• 1 tablespoon drained capers, rinsed and coarsely chopped
  

• 1 1/2 teaspoons fresh lemon juice
  

• 1/4 teaspoon coarse salt
  

• 1/8 teaspoon freshly ground pepper
  

• 1/3 cup extra-virgin olive oil
  

• 4 ounces baby arugula (8 cups)
  

• 1 cup celery leaves
  

• 1 cup fresh flat-leaf parsley
  

• 1 cup thinly sliced radishes (about 4)
  

• 2 thinly sliced scallions
  

Directions

• Start the vinaigrette: Whisk together 1 tablespoon chopped capers, 1 1/2 teaspoons lemon juice, 1/4 teaspoon coarse salt and 1/8 teaspoon pepper in a small bowl. Then get the dressing ready for the oil.
• Add the oil: Pour in 1/3 cup extra-virgin olive oil a little at a time, whisking constantly. Once it is all in, the vinaigrette should look thick and glossy.
• Combine the greens: Combine 4 ounces baby arugula, 1 cup celery leaves, 1 cup flat-leaf parsley, 1 cup thinly sliced radishes and 2 thinly sliced scallions in a large bowl. Keep everything loose so the leaves stay light.
• Dress the salad: Pour the vinaigrette over the salad and toss to coat every leaf. Then drizzle with a little more oil and lemon juice if you want it brighter.
• Season and serve: Taste the salad and season with more salt and pepper if it needs it. Serve it right away, while the arugula is still crisp.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Benriner Japanese mandoline, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this arugula salad ahead of time?

Whisk the vinaigrette up to a day ahead and keep it in the fridge, then let it sit out for a few minutes and whisk again before using. Toss the salad only right before serving, since arugula wilts quickly once it meets the lemon.

What can I use instead of capers?

Chopped green olives or finely chopped cornichons give you a similar salty tang. Start with about the same amount, then taste and add a pinch more salt only if the dressing needs it.

Can I swap the arugula for another green?

Baby spinach or mixed spring greens work if you want a milder bowl. You lose the peppery bite, so add a little extra lemon juice to keep the salad lively.

Why do celery leaves go in the salad?

Celery leaves add a fresh, slightly bitter flavor that makes the herbs taste brighter. If you can't find any, use the pale inner leaves from a celery bunch or a few extra sprigs of parsley.

How do I keep the radishes crisp?

Slice them thinly and soak them in ice water for 10 minutes, then drain well and pat dry before they go in the bowl. Any water left on them waters down the vinaigrette, so dry them well.