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Best Arugula Recipes

Best Arugula Recipes

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Top Rated Arugula Recipes

This delicious sauce comes together in minutes (since it requires no cooking) and can be used in a variety of ways. Impress your guests by slathering a spoonful onto crostini topped with fresh mozzarella slices or toss it with pasta and extra Parmesan for a quick weeknight meal (as pictured). Click here to see Recipe SWAT Team: Healthy Greens.

I like arugula. I like radishes. I like grilled swordfish. So I thought — why not combine the three into a quick, easy, delicious 10-minute salad? With a zingy horseradish vinaigrette, this is a celebration of all things spring.

This recipe is fancy enough to serve at Thanksgiving dinner but easy enough for any day of the week. The peppery arugula and sweet fruit make a great flavor combo. Recipe courtesy of Karen Kelly/Seasonal Cravings.

I'm on a prosciutto, burrata, and arugula kick lately. I recently had the most amazing prosciutto, burrata, and arugula salad at one of my favorite restaurants and I haven't been able to take my mind off the three ingredients since. These crostinis are my interpretation of that fateful dish, with the much drier mozzarella standing in for its creamy counterpart.Click here to see 11 Easy Appetizer Recipes.

While it's not your standard cheese and tomato pie, this pizza is an elegant and refreshing rendition of the American staple. Don't be overwhelmed by the greens — there's a decadent and gooey surprise underneath.See all prosciutto recipes.Click here to see Bake Me a Pizza as Fast as You Can.

Here, sweet juicy watermelon and pleasantly bitter arugula combine into a fantastic salad, which also gets a savory boost from perfectly grilled shrimp.Click here to see 5 Tantalizing Watermelon Recipes for Summer Cookouts.

Adding ricotta and arugula to a traditional pesto makes for a more peppery, more vivid, pasta sauce.This recipe is courtesy of Food Network.

This hearty, healthy, filling salad is tasty and easy, the latter because it’s almost completely grilled. It’s seriously simple and tasty. Sweet from the onion and pepper, tangy from the grilled lemon, filling and texturally satisfying because of the char-grilled potatoes, it’s a salad that doesn’t feel like a "salad."Click here to see Make Dinner More Interesting — 8 Great Side Dish Recipes.

I can't deny it, my mandolin still scares me a little. But, I swallow my fear and use it for this delicious spring salad. Thinly shaved raw asparagus adds crunch to this lemony and nutty salad. It's great alongside grilled meats or fish, but also works as a meal on its own.Since the ingredients are so simple, it really tastes best with the freshest produce possible (especially when in season).

Need a real-life example of how sometimes simple is better when it comes to cooking? Check out this recipe — peppery arugula, salty coppa, and a spritz of tangy citrus. It's crave-worthy. Click here to see Recipe SWAT Team: Healthy Greens.

Every Saturday during spring, summer, and fall, Barry and I walk over for lunch at the Brooklyn Flea in Fort Greene — part antiques market, part junk sale, part craft fair, part artisanal food court. It's also great people-watching; aside from a reliably cute crew of scruffy Brooklynites and international tourists, celebs ranging from Martha Stewart to Michael Stipe are regularly spotted poking through the treasures. But the real action for us is in the well-curated street food: fabulous Salvadorian pupusas (thick corn tortillas stuffed with pork, beans, and cheese), brick-oven pizza, sandwiches of brisket and porchetta, and my favorite, approximated here, from Brooklyn's own Salvatore Ricotta. This is a quick and perfect treat, an ideal use for homemade ricotta.See all bruschetta recipes.

Skip the mashed potatoes this time and make risotto instead. The potatoes in this recipe are simmered in a flavorful chicken stock until perfectly tender, and then are stirred into a cheesy risotto. A handful of arugula adds the perfect sharp bite.

Fresh greens, fruit, and vegetable elements come together in in this crunchy, refreshing salad that offers a unique mix of flavors and textures. Peppery arugula, crisp, fragrant fennel, and juicy, sweet-tart grapefruit mingle harmoniously in a simple olive dressing with a little grapefruit juice.

Everyone loves an Italian sub, but sometimes the size is simply too much. This sandwich calls for a ciabatta roll, which is much smaller than a hoagie, but can still hold up to this ingredient-packed sandwich. Layers of roasted rosemary ham and salami are piled high with roasted red peppers, roasted yellow peppers, basil, arugula, olive oil, and white balsamic glaze. The flavors of your favorite Italian sub, but in a serving for one.

You'll want to eat this bracing salad with everything.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Use real lemon juice (and zest if time).

Growing up, real lemons weren’t ever in our house. But now that Alex and I run our own kitchen, they’re a mainstay on the counter! Real lemon juice can’t be replicated by lemon juice in a bottle: it just can’t! So make sure to use a real lemon for this and all recipes on our website!

If you have time, add zest of 1/2 lemon to the mix. The best way to zest? Alex and I use a microplane grater (here’s one we like), which makes quick work of it. (PS If you want to really dress up this salad, you could use our Citrus Salad Dressing: it uses lemon and orange and adds big flavor.)

Why and How to Eat Arugula

Before we jump to how to eat arugula, let’s talk about the why.

First reason why: because arugula might be the most nutrient-dense leafy green on the planet.

Compared to typical grocery store lettuce, arugula offers:

  • 8x more calcium,
  • 5x more vitamin A,
  • 5x more vitamin C,
  • 5x more vitamin K, and
  • 4x more iron.

Oh, and that spicy flavor? That’s the result of isothiocyanates and erucin, potent cancer-fighting compounds found in particularly high concentrations in arugula.

Sylvetta arugula flowers. The flowers and seeds of arugula are edible too like the leaves, they also pack a spicy punch.

Don’t worry. Healthy food — including arugula — shouldn’t taste bad in a meal. This is where it’s important to know how to eat arugula…

Arugula isn’t like a piece of organic fruit… It’s not something you’ll just sit down and eat by the handful.

Think of arugula as an ingredient, like an herb, that adds unique flavor and nuance to a meal. You wouldn’t eat a pile of oregano, would you? But try to imagine a marina sauce without oregano included!

The same principle applies to arugula, which adds a wonderful flavor and texture to an infinite array of foods and beverages.

Don’t take our word for it. Bon Apetit has 31 recipes showing you how to eat arugula that will get your creative culinary juices flowing.

Arugula Salad

We’ve also discovered an odd “hack” for eating relatively large quantities of raw arugula.

We’ve never tested this hack on a larger audience, so it might not hold true for everyone… If you make a salad dressing with:

  • 1/4 cup extra virgin olive oil,
  • 2 teaspoons whole grain mustard,
  • 2 teaspoons red wine vinegar,
  • 2 teaspoons honey,
  • sea salt and freshly ground black pepper to taste,

then toss it with about 6 cups of arugula leaves, you can make an all-arugula salad that’s not just tolerable, but downright delicious.

Astro arugula leaves are the largest and perhaps best-flavored of all the arugula varieties.

We’re not sure which ingredient — or combination of ingredients — neutralizes the spicy kick from the arugula greens, but something in the dressing does the trick. Or maybe we’re just oddballs.

Give arugula salad a try using our basic recipe and let us know what you think! Or pick any of the 31 arugula recipes recommended by Bon Apetit from above.

And now you know why and how to eat arugula.

One more reason to eat arugula for you Daily Harvesters…

When you get your Daily Harvest Express FarmBox this week, you’ll find some beautiful Astro arugula inside.

Phil Noble from Sage Mountain Farm. Read his story here.

Want to know where your arugula came from? Phil Noble and the hardworking family & crew at Sage Mountain Farm, who we wrote about in this farmer profile article.

A local, family-owned organic farm is helping you fight cancer with your fork — how cool is that?

Recipe Summary

  • Cooking spray
  • 4 (4-ounce) beef tenderloin steaks, trimmed
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 2 teaspoons butter
  • ½ cup prechopped red onion
  • 1 (8-ounce) package presliced cremini mushrooms
  • 2 tablespoons fresh lemon juice
  • 1 (5-ounce) bag baby arugula

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan keep warm.

Melt butter in pan coat pan with cooking spray. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, and mushrooms to pan sauté 4 minutes or until mushrooms release their liquid. Combine juice and arugula in a large bowl. Add mushroom mixture to arugula mixture toss gently to combine. Arrange 1 1/2 cups salad mixture on each of 4 plates top each serving with 1 steak.

I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

  • You can add protein to the salad and turn it into a main-dish salad. Good examples include shredded cooked chicken, grilled shrimp, and thinly sliced meat (such as grilled skirt steak).
  • Add sliced cherry tomatoes. It's very tasty and it also adds a nice splash of color to the salad.
  • Add crumbled bacon pieces.

  • 1/2 cup flour
  • 1 egg beaten with 2 tablespoons water
  • 1/2 cup grated Parmigiano Reggiano, plus a little extra for shaving over the top
  • 1 cup dry breadcrumbs
  • Kosher salt and freshly ground black pepper
  • 2 veal scallopini, pounded to 1/4-inch thickness, about 6 ounces each
  • about 1 cup vegetable oil
  • 2 big handfuls of baby arugula
  • 6 cherry tomatoes, cut into sixths
  • Some fresh basil leaves, if you have them on hand
  • Extra-virgin olive oil
  • 1/2 lemon, cut in half

Place flour in one shallow bowl or pie plate and beaten egg in a second. Combine parmesan and breadcrumbs in third and season to taste with salt and pepper.

Dredge veal in flour, then egg. Allow excess egg to drip off, then transfer to breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere. Transfer scallopini to a large plate.

Add oil to a small skillet and heat over medium-high heat until shimmering and corner of veal dipped in oil immediately starts bubbling. Carefully add one piece of veal to hot oil. Cook, swirling pan occasionally until golden brown on first side, about 1 1/2 minutes. Carefully turn with tongs and cook until second side is golden brown, about 1 minute longer. Adjust heat as necessary to prevent oil from burning—veal should bubble steadily. Transfer veal to paper towel-lined plate and season immediately with salt. Drain on a paper towel. Repeat with second veal scallopino

Toss arugula, tomatoes, basil and extra parmesan shavings in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper. Serve veal and salad immediately.

If you love this recipe.

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How to make Arugula Caprese Salad:

  1. Prep veggies. Slice the red onion thinly. Slice the cherry tomatoes in half.
  2. Strain mozzarella balls. Using a colander, strain the mozzarella balls, saving a couple tablespoons of the marinade from the package.
  3. Make the dressing. Combine the olive oil, balsamic vinegar, the reserved marinade, a splash of honey, and kosher salt and freshly ground black pepper.
  4. Assemble. In a large bowl, combine the arugula, red onion, cherry tomatoes, and mozzarella balls. Drizzle the dressing on the salad. If you aren’t eating the entire salad, drizzle the dressing on individual servings.
  5. EAT.

This is a relatively small amount of salad, especially if you are “greens lovers” like my family. If you are serving more than four, you should double this recipe.

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.