Nutritional Notes: Arugula is packed with folate (folic acid) and calcium. Arugula also contains cancer-fighting phytochemicals called indoles. Arugula's dark green color and tart flavor are an indication that it also contains some beta-carotene and vitamin C (more than any other salad green).
Preparation Notes: Unwashed arugula can be placed in a plastic bag and then refrigerated for storage. When you are ready to use it, cut off the tough parts of the stems by cutting across the whole bunch with a sharp knife. Separate the leaves, drop them into a basin of water or in a salad spinner and swish them around to remove any dirt. Lift out the leaves leaving the dirty water behind and shake or spin them dry. Arugula may require two to three washings.
Recipes:
Potato Salad with Arugula
1 1/2 lbs. red potatoes, cubed5 T white vinegar
4 cloves garlic, minced (optional)
2 T fresh herbs
1/2 teaspoon black pepper
1/4 cup olive oil
1 bunch arugula - rinsed, dried and torn
Bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 20 minutes. Drain, and cool. Transfer to a large bowl. vinegar, garlic, fresh herbs, and pepper in a mixing bowl. Drizzle in olive oil, whisk. Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.
Tomato and Arugula Sauce
Toss with hot pasta!
3 T. olive oil
4 cloves garlic, minced
1/2 tsp red pepper flakes
6 cups arugula, coarsely chopped
4 plum tomatoes, seeded and chopped
2 T fresh basil, chopped
Salt
1 lb. uncooked pasta
In a large skillet, heat oil over medium heat. Add garlic and pepper flakes. Cook 2 minutes, or until golden. Add arugula and basil and cook until wilted. Add tomatoes and remove from heat. Season with salt. Cook pasta and toss with sauce. Serves 6.
Arugula and Orange Salad
Refreshing and simple with a perfect balance of flavors.
1 lb. arugula, trimmed, washed well, and dried
4 navel oranges, peeled and cut crosswise into 1/4-inch-thick slices
1/2 red onion, cut into 1/8-inch-thick slices and separated into rings
6 T. extra-virgin olive oil
2 T. fresh lemon juice
Salt
Freshly cracked black pepper
Just before serving, combine the arugula and the orange and onion slices in a large serving bowl. Drizzle with the olive oil and lemon juice, and season with salt and cracked pepper to taste.