One of our favorite salad mediums @ The Bungalow is roquette {arugula}, which has been surprisingly difficult to score in our little corner of the Midwest! It's available randomly, and often in various stages of wiltedness when I do discover it. {apparently love for this peppery green that belongs to the not to the lettuce family, but is a leafy herb of the mustard fam, has yet to take hold.} So whenever I make it into a slightly more urban grocery, I grab as much as I think The Johnson's can consume in the window of a week.
We throw the lobed leaves on pizza and sandwiches, wilt it in pasta dishes, but mostly we eat it in salads.
Although I think roquette can stand alone undressed as a side salad and add a low calorie, high flavour punch to any meal; we usually dress it simply with olive oil, lemon juice & honey, and then dress it up with any combination of the following ... avocado, shaved parm, left over chicken, or prosciutto. {With these options the salad can become the meal.}
I generally think "savory" when I consider roquette, but decided this week to branch out and try it with sweet.
Using the recipe I found here:
{http://ohsheglows.com/2012/04/30/spring-salad-with-strawberry-lemon-basil-dressing/}
And then tweaked slightly, I added a basil and strawberry dressing to roquette tossed with chiffoned basil and sliced blackberries and strawberries. Next time I'll add honey goat cheese and nuts. Ooh, and there's a strawberry basil lemonade I'm anxious to try as well!
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