Page 54 - Vallet Table - Spring 2020
P. 54
EATING BY THE SEASON
Arug
by jonathan ortiz
T
HE WARMER WEATHER IS ON ITS WAY, AND WITH it the joys of spring. One such joy? Arugula.
A member of the Brassicaceae family — think broccoli, cabbage, kale, and collards — arugula is an adventurous ingredient. It’s spicy and peppery, and therefore tends to attract a more courageous palate. The eye-catching shape of its leaves makes it a wonderful garnish for many dishes, too.
52 THE VALLEY TABLE
MARCH – MAY 2020
