Arugula and Red-Leaf Lettuce Salad

• 1/2 pound arugula
• 1/2 pound red-leaf lettuce
• 1 tablespoon Dijon-style mustard
• 1 tablespoon red-wine vinegar
• 1 teaspoon finely chopped garlic
• Salt and freshly ground pepper to taste
• 18 teaspoon ground cumin
• 4 tablespoons olive, corn or vegetable oil
• 4 tablespoons finely chopped parsley or chervil

1. Pick over the arugula and lettuce and wash in cold water.
2. Rinse and pat dry.
3. In a salad bowl, put the mustard, vinegar, garlic, salt, pepper and cumin.
4. Beat gradually with a whisk while adding the oil.
5. Add the lettuce and arugula, and toss well to blend.

arugula, redleaf lettuce, mustard, redwine vinegar, garlic, salt, ground cumin, olive, parsley

Taken from cooking.nytimes.com/recipes/4556 (may not work)