Arugula is a leafy green that packs a peppery punch! Here is more information about this ingredient and how to use it in recipes.
Here’s a leafy green that’s all the rage these days: rocket! This peppery, subtly bitter green is enjoyed in restaurants in fancy salads and as a fresh, crunchy topping for pizzas. But this ingredient is not new: it has been around since ancient Rome! Don’t hop on the arugula train just because it’s trending: this flavorful vegetable is here to stay. Here’s more: What to look for when buying this leafy green and how best to use it in recipes.
What is arugula?
rocketalso known as rocket or rocket, is a peppery and delicate leafy green. It may seem trendy today, but this ingredient dates back to ancient Rome and was originally thought to be an aphrodisiac. Arugula has a strong, peppery flavor with a slightly bitter finish. It is a cruciferous vegetable that belongs to the same plant family as broccoli, cauliflower, Brussels sprouts and kale.
Arugula is popular in green salads, but it’s incredibly versatile. Add it to pasta or omelettes, stir it into soups or potato salads, or turn it into pesto. In northern India, arugula seeds are even pressed into cooking oil. There’s nothing this yummy green can’t do!
Buy and store arugula
What to look for when buying arugula in the store? Here’s what you need to know:
- Choose cheerful leaves that are bright green in color. Avoid arugula with leaves that are wilting, slimy, yellowing, or turning brown.
- Look for baby arugula versus mature arugula (sold in bundles). Small arugula has a tender, feathery texture and a milder flavor than the more mature version, which has thick stems and is sold in bundles. Ripe arugula can be very spicy and has a thicker, flaky texture. But if that’s all you can find, go for it! Just keep in mind that it will have a stronger flavor.
- Store in an airtight container, plastic bag, or plastic wrap in the fridge’s fresh food compartment. It should stay good for up to 1 week.
feed arugula
Arugula is a nutritious leafy green, although it’s worth noting that it’s not as nutritious as related leafy greens like spinach or watercress. For example, in this CDC study that rated potent fruits and vegetables on a scale of 1 to 100, watercress was the most nutrient dense with a score of 100, spinach with 86 points and arugula with the highest nutrients. to 37. Foods that are part of a wholesome diet! Here is an overview of the arugula diet:
- It’s very low in calories. A cup contains only 5 calories (source).
- It is rich in vitamin K. One cup contains 27% of your daily vitamin K intake.
- It also contains calcium. A cup contains 3.2% of your daily calcium intake.
Arugula Recipes
Arugula is extremely versatile: not just for salads! But its feathery and delicate texture is ideal for green salads. Mix it into pesto, use it as a pizza topping, or stuff handfuls into sandwiches and quesadillas. The sky is the limit! Here are some arugula recipe ideas.
Presentation: The Easiest Arugula Salad: Maybe the easiest salad you will ever make. No need to prepare any dressing: just toss the veggies with olive oil and lemon juice. In minutes you’ll have an elegant salad that goes with literally anything.
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A good tip for serving your pizza? Mix the baby arugula with olive oil and some salt, then pour it onto your pizza! It adds a peppery crunch to every bite. Make it from one of your favorite pizza recipes or click the button below for ours.
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Do you have arugula handles to use? Try making this Silky Garlic Arugula Pesto! Arugula is ideal for a light green pesto: the flavor is powerfully peppery yet bright. This bubbly sauce announces your presence! Stir into hot pasta, spread on pizza, or spoon over crostini with fresh mozzarella and tomatoes. There are so many ways to go about this versatile sauce!
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Here’s a favorite baby arugula salad: this Goat Cheese Salad with Arugula and Apples! It’s easy and quick to set up, but there’s flavor! Crunchy apples, creamy goat cheese and fluffy arugula are the perfect pairing for the sweet and tangy dressing.
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Arugula is great as a sandwich filling! Here it’s a quick breakfast accompanied by pesto and a fried egg. Slightly collapse the arugula and toss it on top of an English muffin for a super quick start to your day.
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You can use arugula in pizza, pasta and sandwich recipes, so why not in quesadillas too? This quesadilla has a French flair with sticky brie cheese, sautéed mushrooms, and wilted arugula. Fresh thyme brings a herbaceous note and is drizzled with honey.
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Peppery arugula pairs perfectly with earthy beets! Try them together in this salad of jewel-toned roasted beets with baby arugula, all coated in a zesty citrus vinaigrette. Add thinly sliced shallots and toasted walnuts, and it tastes sophisticated with minimal effort.
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Here’s a delicious salad: this fresh and flavorful Couscous Salad! Mix the couscous and arugula with fresh dill and mint, garlic, lemon and a bunch of greens, then sprinkle with the salty feta cheese. Bite into it and it’s irresistibly fresh and delicious: we couldn’t stop eating it!
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More Quick Start Guides
Confused by an ingredient or want to learn more about the secrets of flavors? Here are some additional quick guides you can walk through:
The description
This Arugula Apple Salad is simple but a flavor symphony! Apples, pecans and balsamic vinaigrette complete the plate.
- In a medium bowl, prepare the dressing.
- Thinly slice the apple and shallot.
- Put the vegetables on a plate. Garnish with the sliced shallot, apple, pecans and mild goat cheese crumbs. Drizzle with dressing and sprinkle with a pinch of sea salt.
Remarks
* Conventional arugula tastes way too hot; Look for the small arugula leaves as you see in the photo. It’s packaged in the produce section near the greens or may be available at the local farmer’s market.
- Category: salad
- Method: No chef
- Kitchen: salad
- Diet: vegetarian
