Before I joined Restoration Farm, green was just another color on a paint chip and iceberg was about as exotic as things got when it came to lettuce. How things have changed. Summer salads now feature heaps of leafy red and butter lettuce, piled high with young and tender peppery greens like mizuna and arugula.
These little greens have big personalities and give salad lots of extra bite. Arugula grows wild in southern Europe and is a relative of the radish. It has a leaf shaped like an exclamation point and a sharp flavor resembling mustard or pepper.
I’m even getting adventurous when it comes to greens, moving beyond salads to include them in hot dishes. This recipe for Linguine with Tapenade, Tomatoes and Arugula from Everyday Food defies my iceberg roots. Arugula leaves are quickly tossed with hot whole wheat pasta and sautéed cherry tomatoes for extra spice.
I even add an extra local touch, and top the pasta with fresh feta cheese from the Catapano Goat Cheese Dairy on the North Fork of Long Island.
Not bad for a guy who once thought iceberg was the only shade of green.
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