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Arugula – olive – salad

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Ingredients for 4 servings:

  • 3 bunches of arugula
  • 125 ml olive oil, cold squeezed
  • ½ lemon(s), juice
  • 100 g olives
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the arugula, spin dry, and chop finely if desired. Blend the remaining ingredients in a bowl with an immersion blender until puree. Arrange the arugula on plates and top with the olive purée.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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