Arugula and Fig Salad

Photo: flickr user stu_spivack

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Yield:

1.0 servings

Added:

December 10, 2009

Creator:

Anonymous

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Ingredients

8 ounces arugula leaves

4 1/2 ounces fresh figs, quartered

1 tablespoon freshly squeezed lemon juice

2 or 3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, to taste

Preparation

1

Wash the arugula well and tear it into bite-size pieces. Dry it well on paper towels or with a salad spinner. Oil-based dressings won't stick to wet leaves.

2

Toss the quartered figs with the leaves. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Toss the dressing with the salad. Serve immediately.

3

Note: Good, meaty tomatoes are a rarity this time of year, but those hankering for a taste of a beefsteak can make do with cherry tomatoes. These are easy to find and still pack plenty of juicy flavor.

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