Bitter greens love a bright dressing, and this simple salad proves it. Peppery rocket and slightly bitter radicchio get tossed in a quick lemon vinaigrette. That is the whole thing, and it works as a starter or a side for almost any meal.

Ingredients

4 bunches rocket (arugula), ends trimmed, washed, dried
1 radicchio, leaves separated, washed, dried
80ml (1/3 cup) extra virgin olive oil
1 1/2 tbsp fresh lemon juice
Salt and freshly ground black pepper

Directions

Trim the ends of the rocket, wash it well under cold water, and spin or pat dry.
Separate the radicchio leaves, rinse, and dry them thoroughly.
In a small bowl, whisk the olive oil and lemon juice with a fork until emulsified. Season with salt and pepper to taste.
Place the rocket and radicchio in a large bowl. Drizzle over the vinaigrette and toss gently until every leaf is coated.
Transfer to a serving bowl or plates and serve right away, while the leaves are crisp.

A handful of toasted pine nuts or a few shavings of Parmesan is a nice addition, and thinly sliced radish adds color and crunch if you want a little more.

Grower's tip: Rocket is a cool-season green that turns fiercely peppery and bolts the moment hot weather hits. Sow it in early spring or fall, cut the outer leaves young, and you will get milder, more tender greens over a longer harvest.

Grow the base of this salad yourself. A patch of arugula seeds and a few heads of radicchio give you fresh bitter leaves through the cool months.

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