Arugula (or ROCKET) Recipes

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. 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

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

ARUGULA PESTO SAUCE

• 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

Arugula Salad

Arugula and Tomato Salad

Arugula Vichyssoise

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

Linguine with Arugula, Pine Nuts and Parmesan Cheese

• 1 lb. linguine
  
• 1/2 cup olive oil
  
• 4 oz. arugula, trimmed
  
• 1 cup freshly grated Parmesan cheese
  
• 1/2 cup 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 Salas with Lemon-Pepper Dressing

• 1/4 cup olive oil (preferably extra-virgin)
  
• 1/4 cup fresh lemon juice
  
• 2 tsp. grated lemon peel
  
• 1/2 tsp. dried crushed red pepper
  
• 6 cups coarsely torn arugula

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

Bon Appetit

Arugula, Fennel, and Orange Salad

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

Bon Appetit

Arugula Pesto Sauce

• 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 tsp. salt
• 1 lg. clove garlic, chopped
• 3 tbsp. olive oil
• 1/4 cup hot water plus additional if desired

Pasta Arugula

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

from Rosemary Webb

Chicken, Wild Rice And Pecan Salad In Romaine Spears

• 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

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, and Dill

• 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.
adapted from Gourmet