I love arugula so I could find her a place in a variety of salads, appetizers or just for decoration. Cooked, I have not tried it because somehow it seems to me .. like to cook lettuce.
Market I have seen several, mostly with thin or broad leaves. From the internet just read: Although often portrayed as a cultivated dandelion, arugula is actually quite different plant and not even in the same family. Wild arugula is known since ancient times, and cultivated grown almost 20 years. It is also called "erucate", "Aragua" and "Rocket". The Bulgarian market arugula is imported from Germany or the Netherlands, but we have ideal climatic conditions for growing her
Here is one of my humble option for salad:
- connection cleared arugula
- Fenugreek sprouts (or mix of seeds )
- Natural Tofu
- some lemon juice
- some olive oil
- Ciabatta whole wheat (bread with olive oil)
Prepare everything immediately before serving for maximum freshness and flavor, the bread is optional.