Arugula Salad With Lime Vinaigrette

• Juice of 2 limes, roughly 1/4 cup
• 2 cloves garlic, minced
• 2 tablespoons cilantro, finely chopped
• 13 cup extra-virgin olive oil
• Kosher salt
• freshly ground black pepper
• 2 bunches arugula, washed and dried well

1. In a small bowl, whisk together the lime juice, garlic and cilantro.
2. Add the oil in a steady stream and whisk until the dressing is emulsified.
3. Adjust the salt and pepper to taste.
4. Place the arugula in a salad bowl and toss with enough dressing to coat the leaves lightly.

garlic, cilantro, extravirgin olive oil, kosher salt, freshly ground black pepper, bunches arugula

Taken from cooking.nytimes.com/recipes/1013377 (may not work)