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"   A few weeks ago, I discovered that my market stocks upland cress still attached to their roots. Similar to watercress, but much more tender and a little less peppery, these delicate leaves taste like spring. They&amp;#039;re incredibly fresh, with a pleasant bite. The roots keep them extra fresh and if you can find these pretty bunches in your market, it&amp;#039;s best to use them the day you get home. If you&amp;#039;re going to keep them for a day, store them upright in a glass of water in the fridge. When you&amp;#039;re ready to cook, trim off the roots with a sharp knife. I personally love the thin stems, but if you prefer just the leafy part, trim more. Because the roots are still attached, the leaves may be dirty. Submerge them in cold water, swish them around and lift them out into a colander. Repeat until they&amp;#039;re nice and clean and shake them dry.  I love the bite of radishes with these greens, so I slice them as thin as I can and toss them with the greens and a little olive oil, salt, and pepper. Then, I squeeze lemon juice over it all and gently toss again. Gorgeous and delicious.  Check out 50 other salads from Good Housekeeping and come visit us on a Good Housekeeping Institute Tour to see how we developed them. "^^<http://www.w3.org/2001/XMLSchema#string>
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