Radish and Aegean Herb Salad

1. Boil the greens and radishes: 

• Bring a large pot of water to a boil. 
• Add the arugula ,radish greens and fresh radishes to the boiling water. Boil for about 4-5 minutes, until the greens are tender but still vibrant and the radishes soften slightly. 
• Drain the greens and radishes in a colander and set them aside to cool for a few minutes. 

2. Cook the onion: 

• In a pan, heat 2 tbsp of ARLO culinary argan oil over medium heat. 
• Add the thinly sliced onion and sauté for about 3-4 minutes, until it becomes tender and slightly translucent. 

3. Combine the salad: 

• Once the boiled greens and radishes have cooled down, transfer them to a serving bowl. 
• Add the cooked onions to the salad and mix gently. 

4. Dress the salad: 

• Drizzle the salad with 1 tbsp of ARLO culinary argan oil, lemon juice, and white wine vinegar (if using). 
• Season with salt and freshly ground black pepper to taste. 
• Toss everything together until well-coated. 

5. Serve: 

• Serve at room temperature or chilled, with an extra drizzle of ARLO culinary argan oil on top for added richness. 

• 1 bunch fresh radish greens (washed and chopped) 
• 1 bunch wild arugula or arugula (washed and roughly chopped) 
• 2-3 fresh radishes (thinly sliced) 
• 1 small onion (thinly sliced) 
• 2 tbsp ARLO culinary argan oil 
• 1 tbsp lemon juice 
• Salt and freshly ground black pepper, to taste 
• 1 tbsp white wine vinegar or apple cider vinegar (optional) 
• 1-2 tbsp water (for boiling)