Arugula Salad

• 1/2 pound arugula leaves
• 1 teaspoon finely chopped garlic
• 1/2 cup coarsely chopped red onion
• 2 tablespoons red-wine vinegar
• Salt and freshly ground pepper to taste
• 4 tablespoons olive oil

1. Pick over arugula leaves and remove and discard tough stems.
2. Rinse and drain leaves well.
3. Pat dry.
4. There should be about 6 cups, loosely packed.
5. Combine leaves with garlic and onions in a bowl.
6. Put vinegar in a small bowl and add salt and pepper.
7. Start beating while gradually adding oil.
8. Pour dressing over salad and toss.

arugula, garlic, red onion, redwine vinegar, salt, olive oil

Taken from cooking.nytimes.com/recipes/5359 (may not work)