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
328
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
  • 1 clove garlic, minced
  • 2 Tablespoons extra-virgin olive oil
  • 2 Cups wild arugula
  • 4 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
27g
39%
Sugar
8g
9%
Saturated Fat
21g
88%
Carbohydrate, by difference
21g
16%
Protein
2g
4%
Vitamin A, RAE
10µg
1%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
11mg
1%
Fiber, total dietary
7g
28%
Folate, total
23µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
3mg
60%
Phosphorus, P
23mg
3%
Sodium, Na
114mg
8%
Water
178g
7%

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.