Arugula
Arugula Pizza | Arugula, Prosciutto & Fig Sandwiches | Potato Salad w/ Bacon & Arugula | Tagliata di Manzo | Arugula, Cherry Tomato & Sweet Onion Salad
Storage
Store pre-washed and spun greens in a ziplock bag or plastic container lined with a dry paper towel in the refrigerator for up to 1 week. Excess moisture causes rot. Will perish more quickly if stored wet in a plastic bag.
Washing greens
Fill a large bowl or dishpan with cold water. Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom. Lift greens out of basin and into a salad spinner or colander. Spin greens to dry or drain as best you can and dry on towels.
Recipes
Arugula Pizza
- 1 large cheese pizza from your favorite takeout establishment
- ¼ lb. arugula
This is the be-all, end-all of lazy dinners turned gourmet in less than 60 seconds. Call your favorite pizzeria. When it arrives, simply pile it up with raw arugula and eat. This is perhaps the most common usage of arugula in Italy. Another favorite pizza there is arugula, prosciutto, and shavings of parmigiano.
Sandwiches w/ fig spread, prosciutto, arugula & aged cheese
- Slices of crusty white bread like ciabatta or baguette
- Fig spread or other savory fruit preserves such as quince paste
- Finely sliced imported prosciutto
- Shavings of medium aged Italian cheese such as Piave, Asiago or Grana Padano
- Arugula
Assemble open faced sandwiches using the ingredients above in the listed order. Serve as hors d’oeuvres at your next gathering or as a quick lunch.
Potato Salad w/ Bacon & Arugula
- 2 lbs yellow potatoes or fingerling potatoes
- Olive oil
- ½ lb bacon
- 1 small sweet onion or scallion, sliced thin
- ¼ lb arugula
- 1 ½ Tbsp wine vinegar
- 1 Tbsp whole grain mustard
- ¼ cup good quality olive oil
- Salt & pepper
Rinse, scrub and cut the potatoes into small wedges. Coat with olive oil, sprinkle with salt and roast in a 400 degree oven until done, but not totally browned. Meanwhile, fry the bacon in a skillet until crisp but not burnt. Drain on paper towels and leave to cool. Make the dressing by combining the mustard and vinegar in a small bowl and whisking in the olive oil until an emulsion is formed. Season dressing with salt & pepper to taste. When potatoes are done combine them in a serving bowl with the onions and arugula. Crumble the crisp bacon over top with your fingers. Add the dressing and stir well before serving. This salad makes the perfect BBQ accompaniment.
Tagliata di Manzo
This is the definitive use for arugula in our book: grilled sliced steak on a bed of arugula, meat juices melding with a light vinaigrette dressing.
- ½ lb steak per person: sirloin, NY strip, Delmonico, hanger, etc. preferably local and grass-fed
- ½ lb arugula
- Balsamic Vinaigrette
- Olive oil
- Salt & Pepper
Prepare plates of lightly dressed arugula. Grill the meat to the rare side of medium rare. Remove from the grill to a plate. Sprinkle generously with salt & pepper and a drizzle of olive oil on each side. Tent the plate with foil for 2-3 minutes to allow the meat to steam in its juices. Slice the steak into ¼ inch thick strips, taking care not to spill any juices. Arrange the sliced steak on the arugula and douse with any remaining juices. Enjoy with a nice red wine.
Arugula Salad with Cherry Tomatoes and Sweet Onion
- 1/2 lb. arugula
- 1/2 pint cherry tomatoes, sliced in half
- 1/2 sweet onion (Walla Walla or Tropea), sliced thin
- Balsamic Vinaigrette
- 2 Tbsp balsamic vinegar
- 2 Tbsp red wine vinegar
- Salt & pepper to taste
- ¼ cup good quality extra virgin olive oil
