Gillian Swart, New Eden gardener and uber scribe sent me several of her favorite recipes from her sister Sarah:
Two salad recipes using arugula (although for the one with fennel, I’ve used Boston lettuce with excellent results). From my sister Sarah …
I (Sarah) “invented” the one w/the arugula and bean sprouts…also the salad, since I had a hankering. I wanted to see what lemony soy sauce tasted like, since I liked soy w/bean sprouts, but lemon w/arugula, and I wanted both in a salad. So I mixed 1 Tb soy sauce w/1 Tb lemon juice, and whisked in some olive oil (not sure how much, probably about a Tb).
The other dressing (over 1 med fennel bulb and 1 small onion, both sliced paper-thin, and 0.5 lb arugula and shaved Parmesan) was a lemon one, too. 2 Tb veggie broth, 1 Tb lemon juice, 1 Tb olive oil, 1/4 tsp sugar, and salt and pepper to taste. I thought the veggie broth and sugar made it too sweet, but that’s me.