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Arugula is also known as "rocket" or "roquet". These notched leaves have a deep peppery flavor. THe texture of the leaves is very smooth and there is nothing like it. I guess if you do not like peppery food you may not like it, but I just think that's crazy. You've probably already eaten it in a mesclen mix before as it is quite popular all over the US.  

QUICK IDEAS: chop with other greens and lettuce into a salad and add mozzarella; chop up and add to a cheese sandwich; make it into a pasta sauce

Strawberry Arugula Salad: serves 4
From Farm-Fresh and Fast

1 head lettuce, torn into bite-size pieces
1 bunch arugula, torn into bite-size pieces
1 pint strawberries, halved
⅓ cup sliced toasted almonds
3 oz feta, crumbled
3 tbsp aged balsamic vinegar
1 tsp Dijon mustard
1 tsp poppy seeds
½ tsp sea salt
Freshly ground black pepper to taste
½ cup extra-virgin olive oil

Place the lettuce, arugula, and strawberries in a large salad bowl and top with the toasted almonds and crumbled feta. In a small bowl, whisk together the vinegar, mustard, poppy seeds, salt, and pepper. Add the olive oil in a slow stream while whisking. Toss the salad with the dressing immediately before serving.

Apple Pecan Arugula Salad
from: Minimalist Baker

1/2 cup raw pecans (or other nuts)
             **In the directions you roast the nuts in your oven; if you wish to skip that step just purchase roasted nuts
7 ounces arugula
2 small apples (one tart, one sweet), peeled, quartered, cored and thinly sliced lengthwise
1/4 red onion, thinly sliced
2 tbsp dried cranberries (optional)
  • for the Dressing:
  • 1 large lemon, juiced
  • 1 tbsp maple syrup
  • pinch salt
  • pinch pepper
  • 2 tbsp olive oil

1) Preheat oven to 350 degrees F and arrange pecans on a bare baking sheet.
2) Bake pecans for 8-10 minutes, or until fragrant and deep golden brown. Remove from oven and set aside.
3) While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
4) Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
5) Add pecans to salad and top with dressing. Toss to combine and serve immediately. 
6) Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). 

Arugula Pesto: Makes 1 heaping cup

3 cups of arugula leaves
1/4 cup of sunflower seeds (or any chopped nut you like best)
1/3 cup fresh Parmesan cheese (I use nutritional yeast instead)
1/2 cup extra virgin olive oil
4 garlic cloves, minced
1 teaspoon salt

1) Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. 
2) Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.

Arugula Salad with Beets and Goat Cheese:

Beets, sliced and pan fried or roasted
Crumbled Goat Cheese

Balsamic Vinegar
Olive Oil
Scallions, chopped
Salt and Pepper to taste

1) Combine Dressing ingredients in bowl.
2) To roast beets, set oven to 450. Dice and toss in dressing. Place on roasting pan and cook until tender, about 20 minutes.
3) To pan fry beets, oil pan and add sliced beets when oil is hot enough. Flip beets to other side and set aside when tender.
4) Prepare arugula, goat cheese and walnuts in bowl and toss with Dressing. Add beets and enjoy!

Melon Salad with Arugula: Serves 6-8
From Local Flavors

1 fresh onion, finely diced 
juice and zest of 2 limes
sea salt and freshly ground pepper
1 bunch cilantro leaves
1/3 cup Thai basil leaves (optional)
1/4 cup mint leaves
1 jalapeno pepper, finely diced
1 teaspoon minced ginger
1 tablespoon olive oil
1 1/2 to 2 pounds melon, chilled
1 bunch arugula 

1) Put diced onion in a bowl with Lime juice, zest and 1 teaspoon salt.
2) Finely chop the herbs and add them to the bowl along with the chile, ginger, and oil. 
3) Stir and taste for salt. 
4) Halve the melon, remove the seeds, and cut into wedges. Slice off the skins, then cut the melon diagonally into bite-sized pieces or into very small cubes, as you prefer. 
5) Pour the dressing over the melon and toss well. Season with pepper. 
6) Arrange the greens on small plates and spoon the melon into the center. If the melons are extra-sweet, add an extra lime wedge to each plate. Garnish with the purple-tipped Thai basil leaves.