Arugula tends to bruise or wilt very easily, hence this simple vinegar free preparation keeps the leaves tender and nutty. It is best to eat arugula within a day or two of receiving it.
-Leaving the rubber band on, swish 1-2 bunches of arugula gently in cold water.
-Shake the bunch dry and then chop the arugula into I inch segments, discarding the stems and rubber band.
-Spin the leaves dry in a salad spinner and place in a serving bowl.
-Press 1 garlic clove through a garlic press.
-Stir into 2 TBS olive oil.
-Gently toss the arugula with the garlic oil along with a pinch of sea salt and a few grinds of fresh pepper.
-Serve with slices of fresh lemon along side what ever is for dinner.