Recipes for Arugula
Preparation, uses, and tips
Wash arugula leaves thoroughly, immersing
them completely in cold water to remove grit. Pat dry, or spin dry in
a salad spinner. Toss fresh arugula with salad greens, or add to most
soups and stews near the end of cooking time.
Buying and storing tips
Look for bright green, fresh-looking leaves
with no sign of wilting or browning, and fresh clean roots. Store
arugula in a plastic bag in the refrigerator, and use it within a
couple of days.
Baby arugula provides vitamin A,
vitamin C, folic acid and calcium.
Fresh plums, apricots, and/or
Black Fig vinegar (or balsamic)
Good feta or cottage cheese
Slice plums, apricots and
strawberries into a bowl. Splash on a little of the vinegar, stir gently
to coat. Place a handful of arugula on each plate, topped with either a
scoop of good creamy cottage cheese topped by the fruit, or topped with
the fruit followed by a coarse crumble of feta. The sweet fig or
balsamic vinegar really makes the fruit pop, and the combination of that
with the crisp, peppery arugula and the piquant cottage cheese or salty
feta is just amazing. Be sure to get a bit of each in each mouthful!
Substitutions and additions:
Some of the Asian greens have
a peppery bite similar to the arugula, and would work well instead
or in combination with. You could also use the sweeter butter
lettuce or red leaf (or oak leaf) lettuces. You'd lose that peppery
contribution, but the salad would still taste good (and I'd do that
over not making the salad just 'cause I didn't have arugula!)
The Black Fig vinegar I
discovered last year – it is dark and fragrant, and sweeter even
than balsamic. Balsamic would work equally well though. Another good
substitute would be a fruity vinegar like raspberry or black
raspberry, possibly mixed with a dab of honey if it is too sour, or
if the fruit is on the tart side.
If you only had sweet leafy
greens, you might consider adding a dab of mustard to the sweet
vinegar to provide the 'pop'.
If you like bleu cheese, that,
too would make a good substitute in the cheese dept.
Additions of toasted nuts like
walnuts or pecans are good for crunch and fragrance.
Very thinly sliced sweet
onion, separated into rings and scattered on top are also a welcome
Silver Leaf Tea Moroccan Mint Vinaigrette on a
Prep Time: 10 minutes
Cook Time: 4 to 6 minutes
.75 Cups of fresh organic arugula
12 TBS Silver Leaf Tea Moroccan Mint Tea brewed strong (warm)
.5 cups of fresh organic basil
4 slices of thick cut natural bacon fried crispy and chopped
3 TBS fresh organic green onions chopped
.5 cups of fresh organic blackberries
Ground Black Pepper to taste
1 TSP sugar
2 TBS Olive Oil
2 TBS White Vinegar
- Add the tea and sugar to a bowl and whisk
- Add the vinegar and olive oil and
- Season with black pepper to taste
- On a plate combine the arugula, basil,
onions, bacon and black berries
- Pour as much of the vinaigrette that you
made in steps 1 to 3 on the salad as you like
Recipe submitted by Raine Figaro CSA member
with Arugula, Pine Nuts, and Parmesan Cheese
1 lb linguine
1/2 cup olive oil
4 oz arugula, trimmed
1 cup freshly grated parmesan cheese
1/2 cup pine nuts, toasted
Additional freshly grated parmesan cheese. Cook linguine in large pot of
boiling salted water until just tender but still firm to bite, stirring
occasionally. Meanwhile, heat oil in heavy large skillet over medium
heat. Add arugula and stir until just wilted, about 30 seconds. Remove
Drain pasta and return to pot. Add arugula and toss well. Add 1 cup
parmesan and salt and pepper to taste; toss well. Transfer to bowl.
Sprinkle with pine nuts. Serve immediately, passing additional parmesan
separately. Serves 6
Source: Bon Appetit
Beet and Arugula Salad
1/2 lb arugula
1 small bunch beets without leaves (about 3 medium)
1 tbsp white wine vinegar
1/4 cup olive oil
Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling
water, steam beets until tender, about 10 minutes, and transfer to a
bowl. Discard course stems from arugula. Wash arugula well and dry. In a
bowl whisk together vinegar and salt and pepper to taste and whisk in
oil until emulsified. Pour half of vinaigrette over beets and toss well.
To vinaigrette remaining in bowl add arugula and toss well. Arrange
arugula and beets on 2 plates. Serves 2.
Source: Gourmet, March 1997
Arugula and Tomato Salad
Wash and dry the arugula. Toss arugula with olive oil, balsamic vinegar,
salt and pepper. Add chopped tomatoes and serve. (Chopped green garlic
Hill Country Arugula Pesto
- courtesy Elaine DiRico
2 cups arugula (about 3 ounces)
2 Tablespoons toasted pecans*
2 cloves fresh garlic, peeled
2 Tablespoons grated Parmesan
2-3 Tablespoons Extra Virgin Olive Oil
1/4 teaspoon salt
pinch of red pepper flakes (optional)
In a large saucepan, bring 2 quarts of water to a boil, and blanch the
arugula in the boiling water for 3-5 seconds to set the color. Drain
Blend everything but the olive oil in a food processor or blender. When
it is evenly chopped and smooth, start to add the olive oil while
continuing to blend, until a smooth sauce forms.
This can be kept for a couple of weeks refrigerated in a tightly sealed
jar. When you use it, let it come to room temperature unless you are
adding it to a hot dish, such as pasta with chopped tomatoes. (Yummy!)
When you return it to the refrigerator, pour a thin layer of olive oil
on top to make an air tight seal and prevent discoloration. Just stir
the oil in the next time you use it. This is a wonderful sauce for
chicken or fish, and pretty as well, a sunny green color. It is a nice
dip for bread, more interesting than just oil, and with a little lemon
juice, makes a salad dressing instantly.
Chipotle is a grand addition to this adding a smoky heat that is perfect
tossed with pasta and a wonderful cheese. A pinch of dry powder, or
about half a teaspoon of canned chile adds a subtle kick, but I use 1/2
a chipotle in adobo sauce and serve it tossed with pasta to ease the
*To toast the pecans, heat a dry (no oil) skillet over medium-high, add
the pecans, and turn off the heat, stirring a couple of times, until
they are cool enough to handle.
Greek Salad With Baby Mint, Oregano, and Feta
pick new mint leaves growing wild in the field. Fortunately, we can pick
our own fresh mint in season in our gardens or at our local markets. You
can use any kind of mint in this recipe, but my favorites are spearmint
cup extra-virgin olive oil (preferably Greek)
• Juice of 1/2 lemon (about 2 tablespoons)
• 1 tablespoon red wine vinegar
• Salt to taste (go easy on the salt as the feta cheese is salty)
• Freshly ground black pepper to taste
• 4 cups mixed salad greens (such as spinach, radicchio, endive,
arugula, baby lettuce, and romaine hearts), rinsed and patted dry, then
torn or chopped
• 2 tablespoons fresh, baby mint leaves, chopped
• 1 tablespoon dried Greek oregano
• 2 ripe tomatoes, chopped
• 1 cucumber, peeled and cut into bite-size pieces
• 1/2 red onion, thinly sliced and separated into rings
• 1/4 cup Kalamata olives
• 4 ounces feta cheese (preferably Greek), crumbled
the olive oil, lemon juice, vinegar, salt, and pepper in a salad bowl.
Add the salad greens, baby mint leaves, dried Greek oregano, tomatoes,
cucumber, red onion, and Kalamata olives. Toss to mix well. Chill until
ready to serve. Garnish with feta before serving.
Arugula Pasta Salad with Wild Mushrooms
This is a warm salad in which the arugula barely gets wilted from the
heat of the pasta. It includes low-fat goat cheese that may not be
available in your area, but since the amount is so small, regular goat
cheese won't add that much more fat.
1 ounce dried porcini mushrooms
1 pound orecchiette (ear-shaped) pasta or other short pasta
2 bunches arugula
1½ tablespoons extra-virgin olive oil
2 tablespoons dry white wine
1 tablespoon balsamic vinegar
2 tablespoons minced shallots
Freshly ground black pepper to taste
2 ounces prosciutto
2 ounces low-fat goat cheese, crumbled
1. Put mushrooms in a small bowl with 1 cup hot water for 30 minutes.
Drain through a cheesecloth, reserving liquid. Chop coarsely or cut into
2. Meanwhile, bring 4 quarts of water and 1 teaspoon salt to boil on the
stove for pasta. Cook orecchiette until just tender, about 10 minutes.
3. While pasta cooks, trim roots from arugula, wash in lots of cool
water, and drain. Cut crosswise into ½ inch-wide strips. Put arugula in
a large mixing bowl. In a small bowl, combine oil, wine, vinegar,
shallots, salt, pepper, and ¼ cup of reserved mushroom liquid (save the
leftover liquid for soups or stocks).
4. Stack slices of prosciutto and cut crosswise into thin strips. Add
cooked pasta to arugula along with prosciutto, cheese, and reserved
porcini. Add dressing and toss.
Normally prosciutto is sliced very thin at the deli or butcher shop. For
this recipe and others like it, ask for thicker slices, about six per
four ounces. This makes the prosciutto easier to cut into strips.