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what should I do with arugula?

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DanielleM Sep 25, 2006 12:17 AM

I have 1/2 a bag that I bought, to hold me over until i can eat spinach again. Any suggestions? I've heard you can make a pesto with it, but I have a full container of fresh south-philly pesto in my fridge.

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  1. frankiii RE: DanielleM Sep 25, 2006 12:47 AM

    I bought a big bag at the farmer's market yesterday and plan pn making a salid with boiled farm eggs, big tomato slices and a balsamic and spanish olive oil dressing. dont crowd the arugula. It stands on its own two feet very nicely

    1. PamelaD RE: DanielleM Sep 25, 2006 12:54 AM

      Arugala has a great peppery taste...

      Toss the arugula with a bit of walnut oil.
      Drizzle with fresh lime juice.
      Sprinkle with Fluer de Sel.
      Add a poached egg on top, if you wish with a bit of freshly ground pepper.

      1. b
        bropaul RE: DanielleM Sep 25, 2006 12:58 AM

        Arugula, pears, walnuts, gorgonzola and a balsamic vinegar reduction - heavenly!

        1. h
          HAF RE: DanielleM Sep 25, 2006 01:03 AM

          Cook up some pasta, saute some garlic in olive oil, add the arugula until it just wilts, then add it to the pasta. A little salt & pepper and you're good to go!

          1 Reply
          1. re: HAF
            rumgum RE: HAF Sep 25, 2006 06:26 PM

            don't forget the parmesan shavings....yummy!

          2. Cheese Boy RE: DanielleM Sep 25, 2006 01:35 AM

            Focaccia with prosciutto, ARUGULA and goat cheese, drizzled with extra virgin or truffle oil.

            1 Reply
            1. re: Cheese Boy
              k
              ks in la RE: Cheese Boy Sep 25, 2006 02:26 AM

              my favorite antipasto by far on a recent trip to Italy was similar. Not on focaccia, but on a plate: bresaola, arugula, shaved parmesan, pine nuts, drizzled with olive oil. Perfect balance of flavors and textures.

            2. chowmeow RE: DanielleM Sep 25, 2006 03:51 AM

              My ex taught me this: Boil some plain or spinach ravioli. While waiting for the ravioli, gently fry some arugula in a little butter just until it collapses. Heat up some beef broth. Add ravioli to broth and garnish with arugula. It's very comforting.

              1. q
                QcBoy RE: DanielleM Sep 25, 2006 03:55 AM

                Add on a homemade pizza at the last minute of baking. Delicious

                1 Reply
                1. re: QcBoy
                  TexasToast RE: QcBoy Sep 25, 2006 01:24 PM

                  Yep, and THEN drizzle it with truffle oil and parmesan shavings!

                  TT

                2. k
                  Kagey RE: DanielleM Sep 25, 2006 10:40 AM

                  Make a pesto out of it, adding some garlic, lemon, salt and pepper, parmesan cheese. Eat on pasta of choice.

                  2 Replies
                  1. re: Kagey
                    MMRuth RE: Kagey Sep 25, 2006 01:26 PM

                    Just as a caveat - I've done that once and found it bitter, but obviously others may enjoy it.

                    1. re: MMRuth
                      k
                      Kagey RE: MMRuth Sep 25, 2006 04:51 PM

                      True. Bitter can be a drawback. I find that good extra virgin olive oil really mellows the sharpness of the arugula (I forgot to mention that in my post!).

                  2. s
                    serious RE: DanielleM Sep 25, 2006 10:49 AM

                    Chop it up and add to soups, any pasta sauce, every salad. Stand at the refrigerator and eat it raw while you remember what you opened the refrigerator door to get.

                    1. c
                      cheryl_h RE: DanielleM Sep 25, 2006 01:21 PM

                      I love this in the Zuni roast chicken with bread salad recipe. It is wonderful dressed in vinaigrette and wilted from the heat of the chicken.

                      1 Reply
                      1. re: cheryl_h
                        danna RE: cheryl_h Sep 25, 2006 05:48 PM

                        Yes! Also the Nigella lawson watermelon/feta/olive/arugula recipe is great...if you can still find a decent watermelon.

                      2. joypirate RE: DanielleM Sep 25, 2006 05:03 PM

                        Get a 1/4 pound of prosciutto, add to arugula, along with some parmesan that you hit with a vegetable peeler to get some nice long, thin slices. Top w/good olive oil and pepper.

                        1. Angelina RE: DanielleM Sep 25, 2006 05:21 PM

                          I rinse it well, dry it and put it on a grilled chicken sandwich!! YUMMMMM of course with my Jersey tomatoes!

                          1. m
                            Mill City Modern RE: DanielleM Sep 25, 2006 07:38 PM

                            I love to use arugula as the L in BLT sandwiches.

                            Most of the time I just use it as a basic salad green, or on grilled pizza with prosciutto.

                            1. g
                              Grubbjunkie RE: DanielleM Sep 25, 2006 08:22 PM

                              Along with lots of other stuff, I bought some arugula on Saturday at the SF Ferry Plaza farmer's market. On the way home I was stopped dead in my tracks by twirling racks of pork at the Roli Roti Rotisserie. I bought two bones, went home and immediately made sandwiches. Toasted pugliese, a little goat cheese, thinly sliced pork, arugula and frog hollow apricot preserves. Holy crap those were good sandwiches...

                              1. junglekitte RE: DanielleM Sep 25, 2006 08:27 PM

                                this is too weird. i was JUST about to post this question...

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