As winter greens like arugula and lettuce continue to thrive in these strange, labile weather conditions of Los Angeles, one of the ways to enjoy harvest is by picking some "micro greens", or edible young seedlings of these leafy vegetables. By harvesting a few of the young leaves, you can create a beautiful micro-green salad, along with some baby heirloom tomatoes, and nuts or seeds you might have on hand. The salad will be packed with vitamins and nutrients, and is a perfect mid-day snack or a prelude to a main course.
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| Easily grown indoors or outdoors |
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| Using good, organic soil |
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Arugula roots can be a bit tough to eat, so I trim them off.
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| Rinse gently with water, then blot to dry with paper towels |
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| Arrange your micro-green salad any way you like, then add a few drops of extra-virgin olive oil and a dash of sea salt. Simple, and delicious. |
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