1 garlic clove; peeled
1/4 teaspoon salt
2 tablespoon balsamic vinegar
1 teaspoon dijon mustard
1/3 cup olive oil
2 cup mixed lettuce leaves
1 cup arugula; stems removed
1/2 lb mushrooms; sliced
1 sweet red pepper
In a wooden salad bowl, rub garlic and salt into the bowl to season it. Combine vinegar, mustard and olive oil; stir. Tear lettuce into bite sized pieces, along with arugula. Add mushrooms and slices of red pepper. Toss well and serve.
Ogden writes: "Italian restaurants often serve arugula on its own with a strong garlic flavored oil and vinegar dressing. Mixed with milder greens and a good dressing, arugula is less dominating."
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Spring/Summer 1994, Vol. XI, No. 1. Pg. 41. Typed for you by Cathy Harned.
