Arugula Recipes

Christopher, Dennis and Joe harvesting Arugula

About Arugula
Arugula is a salad green with a unique peppery flavor.  It can be used raw or cooked.  Cooking diminishes the peppery flavor.  We love arugula in sandwiches, salads, stir-fries and pesto.  It will keep for about 1 week in a plastic bag in the fridge.  

Arugula, Tomato and Parmesan Salad (Inspired by Massimos Restaurant)
The recipe calls for cherry tomatoes but you can use any tomatoes you have. Chop one bunch of arugula. Slice a dozen (or so) cherry tomatoes in half or chop up one medium tomato. Whisk together two tablespoons of olive oil and a teaspoon of lemon juice. Combine arugula and tomato and pour the dressing over it.  Shave some Parmesan cheese with a vegetable peeler over the salad and salt lightly.

Warm Mushroom Arugula Salad
Chop one bunch of arugula. Drizzle with olive oil and lemon juice and toss. Heat olive oil in a pan and add 1/2 pounds of mushrooms. Allow to cook undisturbed until bottoms are golden brown. Add 2 garlic cloves, minced and 1 tsp. fresh thyme  (or ½ tsp. dried) and cook until mushrooms are tender.  Stir in 1 tablespoon red wine vinegar and cook until mostly absorbed. Season with salt and pepper to taste. Spoon mushrooms over arugula and top with shaved Parmesan.

Napa and Arugula Salad

String 2 cups pea pods and cut into bite sized pieces. I like mine raw for a crunchy salad but you can steam and chill them if you want. Chop 1 head Napa cabbage and place in salad bowl with peas. Chop I bunch arugula and add. Toss with soy sauce and sesame oil to taste. Top with finely chopped scapes and diced carrots.

Arugula and Pear Salad (adapted from Food Network)
1/2 C walnuts
1 head lettuce, washed & dried
1 bunch arugula, washed & dried
1 Bosc or Anjou pear
juice of 1 lemon
3 Tbs extra virgin olive oil
salt & pepper 
1/2 C Gorgonzola or blue cheese, crumbled

Roast the walnuts in a dry frying pan until fragrant. Allow to cool. Combine lettuce, arugula and pear. Add walnuts and toss with olive oil, lemon juice, salt and pepper. Sprinkle with cheese crumbles and serve.

Arugula Pesto
In a food processor combine: 4 cloves garlic, 2 T toasted pine nuts, 1/4 tsp salt, 4 cups arugula, 2 1/2 T lemon juice, 1/4 cup parmesan cheese, 1/3 cup extra virgin olive oil.  Pulse until smooth.  Store in the fridge in a clean jar for 1 month.  Serve on pasta, crustini, pizza, or sandwiches.