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Arugula, also known as rocket or rucola, has been classified
as both a green and an herb. It has a nutty, peppery
flavor that is and very distinctive, and it adds interest
when included in mesclun. Summer-grown arugula from
local growers has the sturdiest, crispiest leaves and
freshest flavor.
While the flavor may be bold, the leaves themselves
are delicate. When purchasing
arugula, look for crisp, firm leaves with no blemishes,
spots, or signs of yellowing. Arugula is easily bruised,
and is best loosely packaged or bunched. Arugula is
a rich source of iron as well as vitamins A and C.
Storing arugula
If you will be using the arugula the same day, simply
put the stem ends in a container of ice water to keep
the leaves crisp until you are ready to eat them. While
it is best used right away, it can be stored for two
days, in which case it is best to wrap the stems in
a damp paper towel and seal the arugula in a plastic
bag, Do not wash until just before you are ready to
use.
Using arugula
Trim off any thick stems and wash the leaves thoroughly
in cold water. Dry them carefully with a towel or in
a salad spinner, and try to avoid bruising the leaves.
Use arugula as a salad green, in pasta dishes, or as
an ingredient on pizza, adding the arugula to the pizza
after it is removed from the oven. Arugula’s peppery
flavor marries well with tomatoes, red onions, and roasted
red peppers as well as oranges.
Arugula Recipes
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Arugula
Gazpacho
Serves 4 |
1 bunch scallions, coarsely chopped
2 large cucumbers, peeled, seeded and coarsely chopped
1 sweet red pepper, coarsely chopped
2 cups chopped arugula
½ cup chopped fresh basil or flat parsley
1 cup nonfat plain yogurt
1 cup nonfat vanilla yogurt
¼ cup herb vinegar
1 Tbs. olive oil
4-5 drops hot pepper sauce
In a food processor, combine the scallions, cucumbers,
peppers, arugula, and basil or parsley. Mix with a few
on/off turns. Add the two types of yogurt, vinegar,
oil, and hot pepper sauce. Process with on/off turns
until the vegetables are finely chopped but not puréed.
Cover and refrigerate for at least 4 hours. Stir well
before serving.
-New Vegetarian Cuisine by Linda Rosenweig
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Tuna or Swordfish
Steaks with Tomato-Arugula Salsa
Serves 2 |
8 oz fresh tuna or swordfish steaks
1 Tbs. fat-free Italian salad dressing
1 recipe of Tomato-Arugula Salsa (below)
Cut fish into serving-size pieces and set aside. Spray
the unheated rack of a broiler pan with nonstick coating.
Place fish on the rack and brush with some of the salad
dressing.
Broil 4 inches from the heat until the fish flakes easily
with a fork, allowing 4 to 6 minutes per ½ inch
thickness of fish. Turn and brush fish with the remaining
dressing once during cooking.
Transfer fish to serving plates and spoon room-temperature
salsa over each serving, Garnish with additional arugula
leaves if desired.
Tomato-Arugula Salsa:
4 oz plum tomatoes, seeded and chopped
¼ cup chopped yellow or green sweet pepper
1 Tbs. chopped fresh arugula
2 green onions, sliced
1 Tbs. fat-free Italian salad dressing
Combine ingredients in a medium bowl. Serve at room temperature
for best flavor.
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Spaghettini with Arugula, Goat Cheese,
and Sun-dried Tomatoes |
1 lb. spaghettini
¾ cup thinly sliced oil-packed sun-dried tomatoes,
plus ¼ c oil from tomatoes
4 garlic cloves, minced
6 cups thinly sliced arugula leaves and stems
1 cup dry white wine
1 ½ tsp. dried basil
¼ tsp. salt
¼ tsp. pepper
4 oz mild chèvre, crumbled
Cook pasta according to package directions. When pasta
is done, ladle out ½ cup of cooking water and set
aside. Drain pasta.
While pasta is cooking, heat oil from tomatoes. Add garlic
and cook over medium heat, stirring, 1 minute. Add arugula
and toss until wilted. Add wine and basil, raise heat
to high, and boil until slightly reduced, about 2 minutes.
Season with salt and pepper.
Add pasta and reserved cooking water to sauce and toss
to combine. Add crumbled goat cheese and sun-dried tomatoes
and toss gently so that cheese begins to melt.
Serve immediately.
-365 Great 20-Minute Recipes by Beverly Cox
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Penne with Arugula
and Tomatoes
Serves 6 |
2 Tbs. olive oil
1 medium onion, chopped
4 garlic cloves, minced
3½ lbs. tomatoes, peeled, seeded, and chopped OR
3 c diced canned tomatoes with juices
1 tsp. dried oregano
1 tsp. dried thyme
¼ tsp. sugar
12 ounces penne, rigatoni or fusilli pasta
6 oz arugula (about 6 bunches) tough stems trimmed, leaves
coarsely chopped
¾ cup freshly grated Pecorino Romano cheese
Heat oil in large nonstick skillet over medium heat. Add
onion and sauté until tender, about 5 minutes.
Add garlic and sauté one minute. Add tomatoes,
herbs, and sugar.
Reduce heat and simmer until mixture thickens, stirring
frequently, about 20 minutes. Season to taste with salt
and pepper.
Cook pasta in large pot of boiling salted water until
just tender but still firm to the bite, stirring occasionally.
Add arugula and cook until wilted, about one minute. Drain.
Return pasta and arugula to pot. Add sauce and toss to
coat. Season to taste with salt and pepper. Divide pasta
among plates. Sprinkle with cheese and serve.
-Bon Appétit, May 1995
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Balsamic Chicken with
New Potatoes and Arugula
Serves 4 |
1 lb. skinless, boneless chicken legs
3 garlic cloves, chopped
1 Tbs. olive oil
1 lb. new red potatoes (small)
4 oz arugula, washed and carefully dried
2 Tbs. brown sugar
2 Tbs. balsamic vinegar
2 Tbs. soy sauce
Cut chicken into serving-size pieces. Heat oil in a nonstick
skillet over medium heat and cook chicken and garlic,
covered, for 20 minutes or until chicken is browned and
juices run clear, Turn once halfway through cooking time.
Meanwhile, boil new potatoes in a separate pan until tender,
approximately 10 minutes. Drain and keep warm.
In a cup, stir together brown sugar, balsamic vinegar,
and soy sauce. When chicken is done, add vinegar mixture
to skillet, tossing to coat chicken. Remove from heat.
Add potatoes and half the arugula, tossing to mix well.
Arrange remaining arugula on platter or 4 dinner plates
and top with chicken mixture.
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