A salad that is all crisp and crunch to go with the melting texture and rich flavor of the Leek and Potato Gratin.
Wash and spiny dry 3 C. arugula leaves.
Separate the leaves of one head of lettuce and rinse carefully, then spin dry. Tear or chop into pieces to make 3 C.
Use a vegetable peeler or mandolin to make very thin carrot and apple slices, 1/2 C. of each.
For the dressing, whisk 1/4 C. lemon juice and 1 t. soy sauce into 1/2 C. olive oil. Add a pinch of minced garlic or a teaspoon of Dijon mustard for some zing. Season with salt and pepper.
Toss the ingredients with the dressing and serve with the gratin.