I harvested my first batch of Italian arugula yesterday (Rucola Colivata). I only picked a handful last night to make a light salad. The baby leaves were quite tender with a lively peppery taste. I left most of the arugula in the garden, as to sample the flavors as the plants mature. All in all, it was a delicious first batch!
The salad is simply dressed with lemon juice, olive oil, shaved parmesan, freshly ground celtic sea salt and black pepper.