Arugula Salad with Radishes and Grilled Swordfish

Arugula Salad with Radishes and Grilled Swordfish
Staff Writer

Will Budiaman

I like arugula. I like radishes. I like grilled swordfish. So I thought — why not combine the three into a quick, easy, delicious 10-minute salad? With a zingy horseradish vinaigrette, this is a celebration of all things spring.

2
Servings
981
Calories Per Serving
Deliver Ingredients

Ingredients

  • One  1-pound swordfish steak, trimmed of skin
  • 1  Tablespoon  olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1  Teaspoon  horseradish mustard
  • 1  Tablespoon  sherry vinegar
  • clove garlic, minced
  • 2  Tablespoons  extra-virgin olive oil
  • 2  Cups  wild arugula
  • radishes, halved and sliced thinly

Directions

Preheat a grill or cast-iron grill pan on medium heat until smoking hot, about 5 minutes. Rub the swordfish with the olive oil and place on the grill until opaque along the sides and grill marks have appeared, about 8 minutes total.

Meanwhile, combine the mustard, vinegar, and garlic in a salad bowl and whisk in the extra-virgin olive oil. Season with salt and pepper, to taste. When the swordfish is done, add the arugula and radishes to the bowl and toss. Transfer the dressed salad to two plates and divide the swordfish equally on top.

Nutritional Facts

Total Fat
42g
60%
Sugar
61g
68%
Saturated Fat
8g
33%
Carbohydrate, by difference
144g
100%
Protein
8g
17%
Vitamin A, RAE
752µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
6mg
1%
Fiber, total dietary
3g
12%
Folate, total
190µg
48%
Iron, Fe
10mg
56%
Magnesium, Mg
12mg
4%
Niacin
10mg
71%
Phosphorus, P
91mg
13%
Riboflavin
1mg
91%
Sodium, Na
669mg
45%
Thiamin
1mg
91%
Water
35g
1%
Zinc, Zn
1mg
13%

Arugula Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Arugula Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.