As the season continues, more greens become available. Arugula is an Italian green with a nutty, peppery flavor - great as an accent in tossed green and pasta salads. Arugula is also served with toasted walnuts and soft goat or sheep or blue cheese and a fruity vinaigrette.
Arugula
Sorrel is a French perennial herb that flourishes in cool weather in spring and fall. Its lemony flavor is a also a great tossed green salad accent. Sorrel often appears in cream soups - especially potato and leek Vichysoisse. I like to rinse, chop and cook sorrel in a little butter and add to steamed vegetables or fish for a buttery lemon flavor. The beautiful bright green color looks beautiful on fish.
Sorrel
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