• Annemarie Bolduc

Roquette Spring Salad

Updated: Oct 15, 2020

A leafy green salad with the first backyard harvest as a fresh start for the growing season.

Early spring harvest and haloumi topped on fresh roquette leaves • Photography © Bottle and Brush Studio 2019

This is my favourite early spring garden salad. Since I started to grow a veggie garden patch, I’ve developed many seasonal recipes that have become a ritual each year. Roquette (arugula) germinates so fast and is a great starter in the patch as it is so easy to look after. One thing about it though, is it bolts pretty quickly to flowers, especially when the weather warms up, so they are best sown in cooler seasons. Flowers are edible but I leave them to the bees and they’ll help the plant bushes to self-seed. If left in a space for itself, there will be more roquette coming back without intervention and available to pick in autumn and for most of the winter. Yes, a very worthy one for the easy backyard gardening and can be harvested as needed! Roquette can be grown in a large container as well if space is an issue. Leaves can be sprinkled and topped on everything (delicious on a pizza), can be chopped for pesto and even cooked like spinach. Another reason to love these peppery beautiful leafy greens is for all the essential nutrients it contains. In this spring salad harvest, seasonal greens and herbs give a stunning colour look and lovely, crunchy taste. This can be served as a side dish or on its own, adding some roasted pumpkin seeds, cooked quinoa, grilled haloumi or anything preferred to complete a meal. And as for dressing, I just love it with a bit of oil and balsamic vinegar, and even better mixed with a little bit of maple syrup!

Growing roquette (arugula) © Bottle and Brush Studio 2019


Stay tuned for all recipes in my upcoming book!



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