Category: Arugula
Sandwiches with Arugula or Sorrel
There are a couple of favorite sandwiches I make that greatly benefit from a good layer of arugula or sorrel. These aren't really recipes but just ideas for good combinations.
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Arugula Walnut Pesto
I like a slightly higher nut to green ratio in arugula pesto as the sweet richness of the nuts balances the intensity of the arugula. A handful of sorrel leaves or parsley is a nice addition or substitute either for a bit of the arugula if your arugula is on the strong side.
This pesto is good with pasta, or boiled or roasted potatoes or as a spread on toast or with eggs. It is best used within a day or two of making it as it can turn a bit bitter.... Read more »
White Bean, Arugula and Albacore Salad
This is a quick, hearty and classic Italian salad. It’s strongly flavored with robust flavors from vinegar, capers and red onions. It’s best with good quality canned albacore tuna.... Read more »
Egg Salad Sandwich with Arugula
Rich egg salad is perfectly balanced with spicy greens like arugula... Read more »
Arugula, Fennel and Caper Salad
Arugula and fennel have a certain similarity. Both, eaten plain with no dressing (or other treatment) can be very strong and pronounced, but dressed they play much more nicely with others and taste better (to me) themselves. I have experimented with this combination over the years and really enjoy it.... Read more »
Broccoli and Arugula Soup
This is an unusual combination and you have to be careful not to overdo the arugula but it is very tasty. This soup does not keep well so try to eat it all soon after you make it.
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Spring Salad with Arugula and Radishes
Green salads are so tender and delicate in the spring. The radishes add color and texture to the greens and the toasted sunflower seeds add just enough heft and crunch.
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About: Arugula
Arugula is a tender, peppery salad green that is immensely adaptable in the kitchen. It's easy to grow, thriving particularly in spring and fall, before it gets too hot or cold. Its flowers are edible as well and make a beautiful addition to salads.
Arugula's peppery flavor is easily tamed with a simple vinaigrette and its distinct flavor is the perfect compliment to richer, sweeter vegetables like beets and winter squash. It is also used to top pizzas fresh out of the oven, sometimes alongside slices of prosciutto.
One can make arugula pesto, which depending on the season and variety of arugula can be lovely or a bit strong so use tender, young leaves for pesto.
Arugula is best kept in a plastic bag in the refrigerator.
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