Recently, we've been participating in a local CSA, where you get a share of various local fruits and vegetables each week. Well this last time, we got a lot of veggies that could either be eaten raw or cooked, like radishes. So what did we do? Well to get the most-ness out of the freshness of the veggies, we went raw. The result is this very fresh and slightly bitter salad.
Who knew arugula could be so bitter even fresh? This is also how I discovered what the deuce pea tendrils are. But the great thing is that each individual veggie was a star, and each developed a wonderful and more unique flavor when paired with a glass of chianti. Enjoy!
Wash everything, slice when appropriate, mix together, and enjoy!