We are having cracked crab and crackers this Sunday. Meat and starch needs vegetables. A salad is a good compliment.
You may use any dressing you like for the salad. I prefer to lightly dress with a vinaigrette. A little oil, a little bit of sour, and some herbs and you are good to go.
After Dinner Note: Wife, Jan, raved about this salad.
Karl’s Arugula and Spinach Salad
2 Tbs. olive oil
1 Tbs. fresh lemon juice
1 Tbs. white balsamic vinegar
¼ tsp. tarragon
¼ tsp. chervil
Pinch celery seeds
Pinch black pepper
Pinch Kosher salt
2 drops Apple Smoked Habanero Hot Sauce
3 cups arugula
3 cups baby spinach
1 large yellow heirloom carrot, grated
6 large red radishes, grated
1. Put all of the dressing ingredients in a small lidded jar and shake to blend.
Tip: Let the dressing meld for 30 minutes, shaking occasionally to keep it emulsified.
Note: I know I have been using the habanero sauce in a lot of my dishes recently, but it is that good.
2. Put the arugula, spinach carrots and most of the radish in a large bowl and pour the dressing over it.
Tip: Reserve about two tablespoons of the radish for a garnish.
3. Toss to coat and garnish with the remaining radish.