Although I’ve seen recipes where it is cooked, hands down I prefer it raw, as a salad green or bedding for cooked meat or fish, pasta or grains. In salads, it pairs nicely with fruit, cheese and nuts. For example, consider making a salad with arugula (washed and spun dry), sliced strawberries, a few thinly sliced rings of spring onions, some crumbled goat cheese, and toasted walnuts. Toss this with a simple balsamic dressing (balsamic and strawberries love each other!!): balsamic vinegar, a dab of dijon mustard, maybe a touch of honey, a light olive or other vegetable oil, and a pinch of salt. A savory alternative: arugula and lettuce, feta and kalamata olives, with a dressing of lemon juice, soy sauce, garlic, olive oil, and lots of minced cilantro (from last week’s share!).
