Servings: 4 to 6
With its bright Asian dressing and crunchy cucumber and radish slices, this colorful salad is a wonderful warm-weather first course. It also keeps well, making it ideal for picnic fare or lunch the next day. Skip the blanching step if you’re using thawed frozen peas.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Use fresh white miso from the refrigerated section of the supermarket - at Lucky, it's right next to the salsa.If you've got a strong wrist, you don't need a machine to emulsify the dressing. It's the PERFECT dressing for arugula - everybody likes it. I always use peas and cilantro (even the stems are useful if chopped), but vary the other stuff as you see fit. Radishes, green onions, cucumbers, zucchini, thinly sliced cauliflower, bell peppers...just about any salad ingredient works. This recipe uses about 2 bags of baby arugula with enough leftover dressing for whatever else you throw in to it. Use a bag of frozen peas and no one will be the wiser.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.