Some greens listed below are traditionally served raw in salads, but are also tasty when cooked. Likewise, many greens which are often cooked, can be tossed raw into salads. Experiment with the leafy goodness of these special greens. A tender, mustard-flavored green with a bitter flavor is a favorite salad ingredient in many European countries.
Arugula resembles radish leaves in both appearance and taste.
Arugula is sold in small bunches which should be fresh and bright green. To store, wrap the roots in damp toweling and place the bunch in plastic. Refrigerate and use within a day or two. They can be steamed or sauteed. Also called witloof, is a member of the chicory family.