This week's loot included 2 bunches of bok choy (right there, in the foreground;) 2 bunches of spring turnips, tiny, almost tranlucent ivory; 2 bunches of brilliant radishes; a pound of mixed lettuces, red and every green imaginable; and the treasure (as far as this arugulamaniac is concerned,) half a pound of baby arugula.
Now--how to eat it all? The radishes look just lush, which means they might want to be eaten in the traditional French manner, with butter and salt. But I also love radishes shredded or mandolined into matchsticks atop a green salad, with my special vinaigrette. The turnips...hmmm. I fell in love with a turnip gratin published in Gourmet last year, but these are such babies. I might put them into a refined chicken soup, with homemade stock, shredded chicken, carrots, celery and...not much else. The arugula I will no doubt devour in my favorite way: dressed with just extremely good olive oil, Maldon salt, freshly ground pepper and shaved parmesan. The only mystery (and it's only a mystery because I never cook it for myself) is the bok choy. Any suggestions?
The House Vinaigrette
1/3 cup good quality extra virgin olive oil
2 T balsamic vinegar
1 T champagne vinegar
1 t dijon mustard (or more to your taste)
1/4 t lemon oil
a pinch of Maldon salt
a few grindes of good pepper
a pinch of herbes de provence (optional)
Combine all ingredients in a glass jar with a screw-on lid, and shake to emulsify.