Arugula And Mint Salad - cooking recipe

Ingredients
    1/4 teaspoon fennel seed
    1 tablespoon red wine vinegar
    1/2 tablespoon Dijon mustard
    kosher salt & freshly ground black pepper
    2 tablespoons extra virgin olive oil
    4 cups curly green leaf lettuce
    4 cups young arugula leaves
    20 mint leaves
Preparation
    In a mortar or spice grinder, coarsely grind the fennel seeds. In a small bowl, whisk the ground fennel with the red wine vinegar and Dijon mustard; season with salt and pepper.
    Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint.
    Add the dressing and season with salt and pepper. Toss well and serve.

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