Arugula...My New Favorite!

I have fallen in love with arugula!  It happened in Charleston last December.  We stopped at A.W. Shuck’s for lunch and decided to start with their Arugula Salad.  It was made with fresh arugula, candy toasted pecans, blue cheese crumbs, and fig balsamic vinaigrette.  My husband and I were hooked.

I began to look for recipes to use arugula, that yummy, peppery, crisp, aromatic greenery, which seems to pair with so many things.  One of our favorite recipes is the arugula salad recipe below and it is so easy.  If I have leftover pasta (which is not typical at my house), I will warm it, drizzle with a little EVOO and mix it with a bunch of arugula.  What a tasty lunch!

Arugula has gotten more affordable (especially compare to lettuce these days) and is even available at Wal-Mart!  It has some protein, fiber, and very few calories.  It is not a lettuce it is an herb with a peppery mustard flavor. The smooth dark green spiky leaves resemble dandelion leaves.  Younger, smaller arugula is milder tasting and less bitter. Arugula has traditionally been used in Italian cuisines. It's gaining popularity as an ingredient in fresh salads, but is also good with cheeses, sandwiches (hamburgers too), chicken and tuna salads, egg dishes, pasta and tomato dishes, and sautéed vegetables.   (It is also called Rockette or Rocket in other countries)   

I just thought I would share a couple of recipes with you and encourage you to try it for yourself.  I was spectacle at first because I don’t usually like “peppery”, “mustardy” flavors, but there are often exceptions.  Enjoy!

 

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese (Recipe courtesy Tyler Florence)

Ingredients

• 2 bunches arugula, washed, dried, and torn
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, juiced
• Salt and freshly ground black pepper
• A chunk of Parmigiano-Reggiano

Directions

In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top. 

Bacon, Tomato, and Arugula Pizza

• YIELD: Serves 6 (serving size: 1 slice)
• TOTAL:40 Minutes
• COURSE: Main Dishes

Ingredients

• 1 pound refrigerated fresh pizza dough
• Cooking spray
• 5 applewood-smoked bacon slices
• 2 cups grape tomatoes, halved lengthwise
• 1/2 teaspoon crushed red pepper
• 1 tablespoon yellow cornmeal
• 1/2 cup lower-sodium marinara sauce (such as McCutcheon's)
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1 cup baby arugula
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon white wine vinegar

Preparation

1. Preheat oven to 450°.

2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.

3. Cook bacon in a skillet over medium heat until crisp. Remove bacon; crumble. Add tomatoes and pepper to drippings in pan; cook 2 minutes, stirring occasionally.

4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce evenly over dough, leaving a 1/2-inch border. Top with tomatoes and bacon. Sprinkle cheese over top. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden. Combine arugula and remaining ingredients; top pizza with arugula mixture.