We are getting ready to plant some arugula and we wanted to do a little shout out to this leaf with a spicy kick. Arugula is a dark green, peppery leaf that works equally well in salads or as a cooked green. If you have purchased the Spring Salad Mix at the grocery store, then you have probably already tried arugula without even realizing it. Like most salad greens, arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories.
Different Arugula Leaves For Different Recipes
Photo © Molly Watson
Smaller arugula leaves tend to be milder, while larger leaves tend to have a more aggressive, peppery kick. It's perfect for using as a garnish, since just a few leaves give plenty of kick, and other raw preparations where its intense flavor can be appreciated. Since larger arugula leaves tend to have a stronger flavor, they can be cooked successfully without losing all their flavor.
Arugula Salad Recipes
Photo © Molly Watson
Arugula adds a peppery kick to salads of all sorts, pairing particularly well with sweet mild lettuces like Boston (a.k.a. butter lettuce) and Bibb lettuces. Dressings made with olive oil and balsamic vinegar highlight the assertive flavors of arugula, as do lemon juice-based dressings.
Cooked Arugula Recipes
Photo © Molly Watson
Arugula also works lightly cooked. Use it as you would spinach - in sautes, stir-frys, or added to soups - cooking it quickly. Be warned that it has a stronger flavor and tougher, more fibrous texture than spinach.
Arugula as a Garnish
Photo © Molly Watson
Small or wild arugula leaves – with their bright, peppery kick – make pretty and delicious garnishes. A small handful on top of a plate of pasta or wilting gently into a bowl of soup adds flavor, texture, and color to a dish.
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