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.