Arugula Vinaigrette

Ingredients

• 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

Method

1. 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.
To order the magazine, click here.

© Copyright AGW Publishing Inc.