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Arugula, Mushroom, Grated Zucchini, and Carrot Salad with Balsamic Vinaigrette


Ready In: 90 Minutes
Prep Time: 25 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • In a small bowl, combine the mustard, basil, garlic, and salt and pepper to taste and blend in the vinegar.
  • With a small whisk or a fork, beat the oil in very gradually. Taste before you've added all the oil--vinegars are of varying strength and refinement and, accordingly, demand more or less oil.
  • Wash the arugula in a sink filled with cold water. It is apt to be sandy and may need two washings. Break off the thicker stems and discard. Drain in a colander and shake off moisture or dry in a salad spinner. Wrap in paper towels, put in a plastic bag, and refrigerate for 1 hour or so.
  • Grate the zucchini and carrot in a food processor or cut into a very fine julienne by hand.
  • Place the mushrooms, grated zucchini and carrot, and arugula in a salad bowl and toss with the vinaigrette.
  •  SAVE