- 1 tbsp (15 mL) gluten-free Dijon mustard
- Juice of 1 lemon
- 1 tbsp (15 mL) fresh horseradish, grated
- 2 cups (475 mL) fresh arugula leaves, washed
- 2 garlic cloves, diced
- 1 cup (250 mL) olive oil
- 1/4 cup (60 mL) water
- Salt and pepper to taste
- Place all ingredients except olive oil in a blender. Purée on high for 30 seconds, then add olive oil in a steady stream until well combined.
See previous page for Watercress and Tenderloin Salad recipe.
Recipe by Simon Clarke
First published in Allergic Living magazine.
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