I really wanted to just eat this dressing with a spoon. Like soup. Thought that might be frowned upon though, so I didn’t. But it’s so good! So is this salad. You see, arugula salad is often on the menu around here. So much so that my family banned me from making it for a while. They’re not wrong, I was making it an awful lot. I just love the stuff. I’m not sorry.
I’m going to go off track here and quickly tell you about my everyday arugula salad…
My go-to is ridiculously simple but incredibly delicious. It’s arugula tossed with olive oil, lemon juice and lots of S&P and parmesan. Please try it sometime. This time, for the sake of my family, I mixed it up a bit and it did not disappoint. The peppery arugula goes so well with the zippy lemon dressing. So yummy. Perfect for Spring.
Also, fyi… sliced snap peas are amazing in a salad… crunchy, juicy, sweet… and combined with the flavour of the dill? Perfection. I just can’t get enough of it.
We ate this with buttery homemade sourdough croutons, which are not pictured, but highly recommended. Cube up some sourdough, pan fry it with butter, hit it with a little garlic salt. Heaven.
- For the dressing:
- Zest of one lemon
- 2 Tbsp lemon juice
- 1 Tbsp grainy dijon
- 1 small minced garlic clove
- 1 tsp honey
- 1 Tbsp finely chopped fresh dill
- 1/3 cup olive oil
- For the salad:
- Sliced snap peas
- Thinly sliced red onion
- Crumbled feta
- For the dressing whisk together the lemon zest and juice, dijon, garlic, honey, dill, olive oil and S&P.
- For the salad toss together the arugula, peas, onion and feta.
- Drizzle the salad with the dressing and toss.
Let me know what you think!