By Japa K Khalsa, DOM, Espanola Advanced Center for Healing

Arugala, from the Monte Vista farms, will add a peppery kick to any salad.  It combines well with any mild lettuce such as bibb or butter lettuce but really will stand out as a pepper flavored slightly spicy leaf on its own or with any green.  It can also be sautéed lightly as you would with spinach or added to the top of a hot soup or pasta dish as a garnish.  To serve, just trim off the ends and swish the leaves in a bowl of water to release any dirt or particles.  Pat dry with towels or spinner and serve with a lovely lemon dressing or balsamic and olive oil.

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