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Help with Arugula

After a successful planting of Arugula earlier this season, I am now awash in the little green leaves. The spring leaves are small, tender and delicious (and so far pest free!). Other than in salads, my two favorite uses are in an Arugula Pesto (add dollop to grilled Chorizo pieces for a great Tapa), and heaped on a Steak Sandwich (with a thyme mustard mayo - mmmm).

Can anyone help with creative uses or tasty salads recipes for Arugula ?

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  1. I looove arugula on a white pizza and in grilled cheese sandwiches. (Obviously, there's something about hot, melty cheese and arugula that does it for me :-)

    1. Just a quick saute of arugula is really nice -- with garlic and lemon juice, or with almonds and golden raisins, or with fresh ginger and a splash of ponzu.

      1. Arugula (with just XVOO and balsamic) is perfect topping for Veal Milanese.

        1. As the weather heats up, the arugula will get stronger and tougher. When we grew it we found that zucchini fried until brown, chopped arugula added until soft was great with pasta and a crumbling of goal cheese or parmesan.

          1. With an oil and lemon dressing, underneath sliced rare london broil so the meat juice mixes with the vinaigrette.

            1. Sorry, but just another salad idea (but then I'm not too fond of cooked arugula):

              snip off rough ends, toss with a little lemon oil, lots of fresh ground pepper, salt to taste, shaved parmesan, and some shrimp. fantastic summer salad.

              1. I have topped or mixed it in with pasta dishes that are more "clean" or basic. I had a handful leftover and put it on top of a lemon pasta, it was great combo. I made another recipe that had a cream/cheese sauce that called for Arugula.

                On white pizza sounds delicious! I might do that for an appetizer tonight.

                1 Reply
                1. re: cleobeach

                  My basic arugula salad consists of arugula, some sort of fresh fruit, nuts, dried fruit and cheese with a fruited balsamic vinegar vinaigrette. Last night I used fresh blackberries, a few dried cranberries, almonds and a little brie. I eat this once or twice a week. I love arugula!

                2. An arugula pesto will let you enjoy it throughout the year. Pair it with big flavors, like a spicy sausage with pasta.

                  1. WOW ! Thank you all ! With so many great ideas, I'm booked with arugula meals for the next week !

                    I also saw a fried egg sandwich with arugula on a food show. Somehow the egg / arugula combo seems like a good idea to me. Will have to try that one to ! Hey apr29, maybe we can slide some melted cheese in there too...

                    Please keep the suggestions coming...

                    1. Well, I love arugula in any way, shape or form, but the most unusual was panini I made with breast of pheasant, arugula and roasted red pepper. It was on buttered sourdough.

                      1. mmmm, one of my all-time favorite salads: fresh arugula and fennel (bulb sliced really thin - need a mandoline or similar tool for this), dressed with lemon juice and good olive oil, salt and pepper, topped off with shaved parmesan or pecorino.

                        3 Replies
                        1. re: acecil

                          +1 This is my favorite way to eat arugula, as well. I just served this yesterday with a bacon, cheddar, mushroom and onion quiche. The acidity and bite of the salad are such a good foil for rich foods.

                          1. re: acecil

                            I got a recipe off CHOW last year that had shaved fennel, arugula, and fresh strawberries. It included pecorino romano and pine nuts, and the dressing was shallots, evoo, salt and pepper, and combo of balsamic and champagne vinegars. As soon as the strawberries in our garden are ripe, this is on the menu! It was my favorite "new" salad of 2010 (DH liked the fresh parsley tossed with rendered pancetta, parm, and lemon juice best).

                            1. re: acecil

                              fennel/arugula combo is also good with some craisins tossed in and a soy-based dressing.

                            2. I love to throw some into a a bowl of hot pasta along with some chopped (fresh) tomatoes and some crumbled feta. A drizzle of good olive oil and some fresh ground pepper and you're good to go.

                              1. Would love your arugula pesto recipe. Can you post it? Thanks

                                5 Replies
                                1. re: Bethcooks

                                  1 large clove Garlic
                                  1/2C grated Parmesan
                                  1/4C chopped Walnuts
                                  2C tender Arugula (if larger / older, remove stems)
                                  1/4t each Salt and Pepper
                                  1/2C Olive Oil (I find EVOO too strong)

                                  Pulse in food processor while drizzling in oil.

                                  We grow and use Persian Star Garlic that is very sharp and strong (also stores amazingly well), so you may want to add more garlic.

                                  1. re: PoppiYYZ

                                    Thank you. Thank you. - Am going to make it now.

                                    1. re: PoppiYYZ

                                      Beat me to it! I don't use walnuts, but that's a nice idea.

                                      1. re: katecm

                                        Do you use almonds or pine nuts instead ?

                                        1. re: PoppiYYZ

                                          Pine nuts or hazelnuts usually.

                                  2. I make a pizza that is topped with roasted mushrooms and gruyere. When it comes out of the oven and cools a bit, I top the whole thing with arugula that has been tossed with lemon juice and little olive oil. The spicy bite of the arugula really cuts the richness of the mushrooms and cheese. It's a terrific combination. It's kinda like a salad on top of a pizza and DH loves it too.

                                    1. In a sandwich with prosciutto, lemon zest, parmesan and olive oil - try it on olive bread....

                                      1. try roasting it and using as a garnish/add-on for butternut squash soup

                                        1. One quick & easy recipe I enjoy comes from Mark Bittman/The New York Times, wherein you simply toss pasta with a simple sauce comprised of half-&-half, halved grape tomatoes, gorgonzola (or other blue) cheese, & a couple of handfuls of baby or chopped mature arugula. Delicious.

                                          Another favorite is a concoction of my own:

                                          Breezy Mediterranean Tuna Pasta

                                          Two 4.5-ounce cans StarKist Solid Light Tuna Fillet in Olive Oil, undrained; or any other brand of tuna packed in olive oil, undrained
                                          Approximately 10-12 caper berries, roughly chopped (or 2 tablespoons regular capers, left whole)
                                          Approximately 10-12 Kalamata olives, pitted & roughly chopped
                                          1 medium fresh tomato, chopped; or the rough equivalent of halved cherry or grape tomatoes
                                          Two large garlic cloves, peeled & chopped
                                          Approximately ½ cup fresh Italian flat-leaf parsley, chopped
                                          Juice from ½ a lemon
                                          Splash of dry white Italian wine (like Pinot Grigio)
                                          Approximately one teaspoon dried oregano
                                          Extra-virgin olive oil
                                          4 tablespoons of butter (or leftover seafood butter**)
                                          Several dashes of crushed red pepper flakes
                                          Small handful of baby arugula

                                          1# of spinach fettuccine or linquini to serve

                                          Cook pasta according to package directions & drain.

                                          While pasta is cooking, coat the bottom of a large skillet with extra-virgin olive oil & add butter to melt over medium heat. Add chopped garlic & sauté lightly for just a couple of minutes. Do not allow to brown (or – heaven forbid – burn! If garlic burns, start over again).

                                          Add all remaining ingredients & stir occasionally – very gently – to heat through.

                                          Serve over spinach pasta.

                                          ** “Seafood Butter” is the leftover dipping butter I save when my husband & I have steamed clams or lobster, etc., etc. I save & freeze it to use in recipes such as this, as well as for butter-poaching thick fish like cod, etc. While I’d never save dipping butter that was used communally by other people, hubby & I feel that we have the same “cooties”, so this has worked out quite well – lol!!

                                          2 Replies
                                          1. re: Breezychow

                                            And tonight I'll be trying a new recipe from "Eating Well" magazine wherein whole wheat rotini is tossed with olive-oil-&-garlic sauteed crumbled hot Italian turkey sausage, halved cherry tomatoes, parmesan reggiano cheese, & several handfuls of baby arugula.

                                            1. re: Breezychow

                                              I made PoppiYYZ 's arugula pesto - today I made a sandwich with good bread, tomatoes and the arugula pesto. Fantastic.

                                          2. I roughly chopped a decent tomato, some capers, basil, good oo, sherry vinegar. Let it set for a while and put it on arugula and topped with toasted pine nuts.

                                            1. I like Paula Wolfert's raw rhubarb, cucumber and mint salad overtop baby arugula and baby spinach.

                                              1. I add arugula to my frittatas and risottos. Or saute arugula in olive oil with mushrooms & garlic, then toss with pasta. Have also added it to a Dodonis feta/arugula/pasta bake.

                                                Also use arugula in my spanakopita (roughly 1/3 to 1/2 arugula, depending on my mood and the condition of the argula and spinach).

                                                Also is a nice addition to somewhat non trad caprese salad.

                                                3 Replies
                                                1. re: prima

                                                  Ooh, in spanakopita! Please tell me you'll make that for the next picnic? :)

                                                  1. re: TorontoJo

                                                    But I was all set to make you an arugula and macaroni salad!

                                                2. I'm generally not the kind of person to say I've improved on a classic, but the last time I made a BLT I used arugula instead of lettuce and it was so, so good.

                                                  1. Euro Pane in Pasadena makes an egg salad sandwich that is legendary :


                                                    Check out the pictures in the link - wow! I make my own variation using toasted herb bread, balsamic vinaigrette arugula, soft boiled eggs (with mayo, touch of lemon juice, S+P), topped with chives and shaved Parmesan. Outrageously good.

                                                    1. to acecil's salad with excellent olive oil, lemon juice, s&p, add bufala mozzarella - to die for!

                                                      1. Arugula with rasperries, goat cheese, carmelized walnuts and rasperry dressing. A quick and easy summer app. Sure to please.
                                                        Also, I grill calamari (bodies) and make a quick lemon dressing out of fresh squeezed lemons, minced garlic, sugar and olive oil. Serve the calamari on top of the arugula and lightly top with the lemon dressing and shaved parm cheese. Awesome.

                                                        2 Replies
                                                        1. re: LH121

                                                          Did you mean to write "salad" rather than "app"?

                                                        2. We have the same (issue? blessing?). I've been adding arugula to sandwiches in lieu of lettuce (A BAT is excellent) and last night I made Tagliata.