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How to store fresh arugula: in a plastic bag in the fridge. Try to use within 5 days.

Wild Arugula Recipes (also called "rucola")

This is an herb, vegetable or salad green, depending on the recipe.  Try it torn up as a salad on it's own with chopped apples & blue cheese, or just add to a lettuce salad for a zip. A wonderful salad is made with spicy arugula,  shredded radiccio, a few seeded and sliced cucumbers and a simple vinaigrette. Or as a lettuce-replacement on a sandwich.  It can also replace spinach in many cooked spinach recipes.  (How about that famous American appetizer: spinach dip?)

Here's a traditional Italian recipe for arugula that I've never seen or heard of anywhere except in Tuscany and, for that matter, in Volterra. It can get a little pricey because of the bresceaola and reggiano, but my oh my it's good! Place a layer of arugula on a plate. Cover it with one layer of thin-thin-thin sliced bresceaola (or, to make the bresceaola go farther, I cut the sliced bresceaola into strips about 1/4" wide and generously scatter them). Then shave off pieces of parmigiano reggiano (and you DO need the good stuff for this) and scatter them over the top. Generously splash on a good amount of e.v. oil, the greener the better. And squeeze a generous amount of lemon juice over the top. (It's not authentic, but I truly think Meyer lemon tastes better in this context.) Grind on some pepper and toss the whole thing. Mangia! recipe from Marcia DeHart-Pensinger

Pasta with Arugula and Goat Cheese Sauce
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette 4 servings

a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish

1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil.

2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley.

3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.

4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.

Arugula, Watermelon Radish, and Sauteed Mushroom Salad

2 large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups)
2 cups thinly sliced mushrooms, lightly sauteed in a bit of oil or butter and cooled
1 cup grated watermelon radish (or daikon if watermelon radishes are unavailable)
3 tablespoons extra virgin olive oil
fresh lemon juice from one large or two small lemons
Parmesan curls made with a vegetable peeler
S & P

Combine the arugula, mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Toss with the lemon juice and salt and pepper to taste, and serve it topped with the Parmesan. Serves 4 to 6.

ARUGULA PESTO SAUCE eat with artichokes, noodles, toast, carrot sticks...

3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopped 3 tablespoons olive oil 1/4 cup hot water plus additional if desired In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.

ARUGULA SALAD The Victory Garden Cookbook, Marian Morash

Wash and dry the arugula. Chop garlic and toss with arugula. Use a good strong green olive oil and red wine vinegar. Dress with oil, a bit of vinegar, and season with salt and pepper.

ARUGULA AND TOMATO SALAD from Debbie's kitchen Wash and dry the arugula; tear into bite size pieces. Toss arugula with olive oil, balsamic vinegar, salt and pepper. Add chopped tomatoes and serve. (My 2-year old couldn't get enough of this salad.)

SMOKED TURKEY TEA SANDWICHES WITH ARUGULA MAYONAISSE

1/2 cup
1/3 cup
1 tbsp.
1 tbsp.
1/2 tsp.
12
10 oz.
mayonnaise
coarsely chopped arugula leaves plus several whole leaves (about 4 bunches total)
1 T minced leek or shallot
1 T minced fresh parsley
1/2 teaspoon grated lemon peel
12 thin slices firm white sandwich bread
10 ounces thinly sliced smoked turkey

Mix mayo, chopped arugula, shallot, parsley and lemon peel in a small bowl. Season with salt and pepper.  Assemble sandwiches with remaining ingredients, using the arugula mayo.  Cut into quarters. 

Bon Apetit,  June 1999

ARUGULA VICHYSSOISE

3/4 cup
2 tbsp.
1 clove
1
2 cups
2 cups
3 tbsp.
1 slice
1
finely chopped white and pale green part of leek, washed well (about 1 leek)
olive oil
garlic, chopped
small russet (baking) potato, peeled, grated coarse (about 3/4 cup), and reserved in water to cover
low-salt chicken broth
packed arugula, washed well and spun dry
half-and-half or heavy cream
homemade-type white bread, cut into 1/2-inch cubes
small plum tomato, seeded and diced, for garnish

In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened, add the garlic, the potato, drained, and the broth, and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft. Stir in the arugula, simmer the mixture, covered, for 1 minute, and in a blender purŽe it in batches for 2 minutes, or until it is completely smooth. Transfer the purŽe to a metal bowl set in a larger bowl of ice and cold water, stir in the half-and half, and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.

While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon over moderate heat, stirring, until they are browned, transfer the croutons to paper towels, and season them with salt. Divide the soup between 2 bowls and top it with the croutons and the tomato. Makes about 2 1/2 cups, serving 2.

Gourmet, June 1993

LINGUINE WITH ARUGULA, PINE NUTS AND PARMESAN CHEESE

1 lb.
1/2 cup
4 oz.
1 cup
1/2 cup
linguine
olive oil
arugula, trimmed
freshly grated Parmesan cheese
pine nuts, toasted
Additional freshly grated Parmesan cheese

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.

Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately. Serves 6.

Bon Appetit

ARUGULA SALAD WITH LEMON-PEPPER DRESSING Bon Appetit
1/4 cup
1/4 cup
2 tsp.
1/2 tsp.
6 cups
olive oil (preferably extra-virgin)
fresh lemon juice
grated lemon peel
dried crushed red pepper
coarsely torn arugula

Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.

ARUGULA, FENNEL AND ORANGE SALAD

1/4 cup
3 tbsp.
1 1/2 tbsp.
2
7 cups
1
1
minced shallots
extra-virgin olive oil
fresh lemon juice
large oranges
arugula (about 10 large bunches), trimmed
large fennel bulb, quartered lengthwise, cored, thinly sliced crosswise
small red onion, thinly sliced

Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve. Serves 6.

Bon Appetit

ARUGULA PESTO SAUCE
(eat with artichokes, noodles, toast, carrot sticks, etc.)

3 cups
1/3 cup
1/2 cup
1/2 tsp.
1 lg. clove
3 tbsp.
1/4 cup
packed arugula (about 3/4 pound), washed well and spun dry
pine nuts, toasted golden and cooled
freshly grated Parmesan cheese
salt
garlic, chopped
olive oil
hot water plus additional if desired

In a food processor pulse together all  ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired. 

Pasta Arugula from Rosemary Webb

1/2 to 1 bunch of chopped arugula (one inch sizes) 3/4 pound of pasta (I used tiny shells) Juice of one half lemon 2 tablespoons of dry white wine 2 cloves of finely minced garlic 3 teaspoons of olive oil 1/8 to 1/4 cup of chicken broth or other mild broth Cook pasta and toss with raw arugula, while the pasta is cooking place the rest of the ingredients in a glass bowl and heat for 1 minute in the microwave. toss everything at once. Salt and pepper to taste. Serve immediately.

Chicken, Wild Rice And Pecan Salad In Romaine Spears adapted from Bon Apetit

3 Cups chicken broth
4 oz. wild rice
1 pound cooked chicken
1 bunch arugula -- chopped
1/4 cup green onions -- chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 cup walnuts or pecans -- toasted and chopped
1 large or 2 small heads romaine lettuce, or 3 cups baby lettuce greens

For chicken - roasted chicken, skinned, boned, meat cut into 1/-inch pieces Bring broth to a boil in medium saucepan. Add rice and bring to a boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.

Transfer the rice to a large bowl. Mix in chicken, arugula and green onions. Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.

LEMON COUSCOUS SALAD WITH ARUGULA, SCALLIONS, & DILL
adapted from Gourmet

2 1/4 cups water
a 10-ounce box couscous (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 bunch arugula, leaves washed thoroughly, spun dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste

In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in arugula, scallions, and dill and chill for 2 hours or overnight.

SALAD OF WILD ARUGULA, SHAVED BABY ARTICHOKES AND FENNEL, Note: From chef Amy Sweeney at Ammo

Juice of 1 1/2 lemons, divided
1/3 cup best-quality olive oil
Sea salt
Freshly ground black pepper
4 baby artichokes
1 head fennel
Small wedge of Parmigiano-Reggiano
1/2 pound wild arugula, washed and dried Leaves from 4 parsley sprigs

1. Place the juice from one lemon into a large bowl. While whisking, slowly add the olive oil to emulsify. Add sea salt and pepper to taste and set aside.

2. Place the remaining lemon juice in a medium bowl and fill with cold water. Peel the artichokes down to the tender core, and slice them lengthwise on a mandoline or as thinly as possible. Place the slices in the acidulated water to keep them from turning brown. Trim the fennel and also slice lengthwise, reserving in the acidulated water.

3. Shave the Parmigiano-Reggiano with a vegetable peeler (four pieces of shaved cheese per serving) and set aside.

4. Toss the arugula into the large bowl with the dressing. Drain the artichokes and fennel, pat dry and toss them into the bowl with the arugula.

5. Divide the salad among four salad plates and top with the shaved Parmigiano-Reggiano and parsley. Serve immediately.
Total time: About 20 minutes, Servings: 4

PUTTANESCA WITH WILD ARUGULA

Puttanesca is a forgiving recipe that's basically a rather doctored up version of 'Red Spaghetti': that's what our friend Bill calls red spaghetti sauce that so many Americans know. below is one version of puttanesca, the opportunities for substituting with what's in your kitchen are vast.

1-2 onions, chopped
2 tablespoons olive oil
1-2 tablespoons basil, roughly chopped
2-3 cloves garlic, chopped
pinch hot red pepper flakes
S & P to taste
2-3 anchovies, rinsed
1/2 cup chopped kalamata olives (many stores now sell them already pitted) at least 2 32 ounce cans chopped tomatoes
1 8 oz can tomato sauce
grated or crumbled parmesan-type cheese
1/3 tightly packed cup wild arugula (wall rocket), or young arugula, mesclun, or tender curly endive leaves, chopped Hot cooked noodles (orichette or other)

Cook the onions in a large pot with the oil until transluscent. Add the garlic, anchovies, and red pepper flakes and cook for another 20 seconds or so. Add the tomatoes and sauce and cook for 15-20 minutes on medium low, stirring once in while. (now would be a good time to cook up the pasta!) Add the basil, S & P, and olives and cook for another few minutes while you set the table and perhaps throw together a salad.

Add the wild arugula just before serving and pass the cheese for eaters to add or not as they choose. Enjoy!

BRUSCHETTE CON PESTO DI RUCOLA
adapted from The Simple Grande Gardening Cookbook by Jean Ann Pollard Makes about 1 cup

The Bruschette: Cut into squares: slices of sturdy bread. Brush with olive oil and rub with a clove of garlic. Then grill or broil until light brown.

The Spread: In a food processor or blender, combine til smooth:

A handful of arugula or wild arugula (the wild will be spicier) S & P to taste
2 small garlic cloves
1/4 cup toasted pine nuts or walnuts
1/4 cup olive oil

Blend together to make a thick paste. Add:
1/2 cup parmesan cheese
Top the bruschette.



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