Peppery Salad

Serve with Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce, Coffee Granita and Penuche Caramel Ice Cream Balls.


  • 2 teaspoons steak seasoning
  • 2 tablespoons red wine vinegar, (eyeball it)
  • 1/4 cup extra virgin olive oil (EVOO), (eyeball it)
  • 6 large radishes, thinly sliced
  • 1 green Italian cubanelle pepper, seeded and very thinly sliced
  • 4 scallions, chopped on an angle
  • 1 cup chopped pickled green beans, available on condiment aisle, or hot pickled Italian vegetable salad, Giardiniera, drained well
  • 2 bunches, 6 cups, arugula, cleaned and trimmed, coarsely chopped
  • Handful flat leaf parsley, coarsely chopped
  • Salt


Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in EVOO and let dressing stand 10-15 minutes.

Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl. When you’re ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste.

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