Arugula Salad With Cucumber Juice

Recipe by Executive Chef Todd English

Serves 4


  • 3 bunches of arugula, washed, dried and torn into bite-sized pieces

  • Dressing:
  • 1 cucumber, peeled, seeded, and pureed
  • 1 tablespoon rice wine vinegar
  • Juice of 1/2 a lemon
  • 1 red onion, finely minced
  • 4 garlic cloves, finely minced
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon of chopped fresh basil
  • 1 teaspoon of chopped fresh thyme leaves
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


Place the arugula in a large serving bowl.

To make the dressing: Combine the cucumber juice, vinegar, lemon, onion, garlic, rosemary, basil, thyme, mustard, salt, and pepper in a small bowl. Mix well and pour over the arugula. Toss and serve immediately.

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