Adam Perry Lang's Dressed Arugula

Recipe Courtesy of Adam Perry Lang

Adam Perry Lang?s dressed arugula.
Difficulty: Easy
Cook Time: min

What pickled ginger is to sushi, this zippy salad should be to barbecue. Tangy, well-dressed greens act as a foil for all that meaty richness. I like arugula's peppery bite and its body, which can stand up to lots of lemon juice without wilting. I usually just serve this in a bowl. -Adam Perry Lang


  • 8 cups baby arugula
  • 1/3 cup red onion, thinly sliced
  • 1/4 cup parsley leaves, flat-leaf
  • 1 lemon, juice of and zest (grated on a Microplane grater)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon serrano chile, thinly sliced (optional)
  • 1/2 teaspoon fleur de sel (or sea salt)
  • 1/2 teaspoon coarse black pepper, freshly ground
  • Cooking Directions

    In a serving bowl, toss together the arugula, onion, and parsley.

    In a small bowl, combine the lemon zest and juice, olive oil, vinegar, chile, if using, fleur de sel, and pepper.

    Drizzle the dressing into the bowl of arugula and, using your hands, toss to coat the greens.

    Serve immediately.

    Recipe Summary

    Main Ingredients: arugula, onion, parsley leaves, olive oil

    Course: Salad, Appetizer/Starter, Lunch

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