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Mar 2, 2012 11:14 AM

Arugula -- please share your favorite uses.

It's coming up gangbangers. Looking for new ways to use it up.

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  1. Pesto (which I freeze any remaining in ice cube trays), in pasta and of course with steak or tuna tartare. I also make an oil from it for drizzling. The obvious is salad but I like shaved asparagus with arugula in salad.

    Where the heck do you live? We cannot even fathom planting it outside until the end of May here in Alberta!

    1. For awhile we grew "wild" and I guess you would call it "domestic" arugula. The former was great as a bitter green, sauteed with garlic as a side/tossed with pasta and we often threw a handful or two into any pasta or white bean dish. One of the best combos was well browned zucchini slices, then add arugula and garlic, toss with penne--romano or feta as cheese. The sweetness of the zucchini and the bitter of the arugula play off of each other beautifully. The domestic--and young leaves of the wild--are of course perfect for salads--shaved Parmigiano and olive oil being my favorite, though feta is great too.

      1. I use it as a bed for any seafood entree with a sweet sauce. The peppery bitterness provides the perfect foil for citrus glazes and the like.

        1. Makes a great soup. just sub it in a Watercress soup recipe.
          I ofter dress it with a little lemon vinaigrette and top flat breads or risotto with it.

          1. I LOVE the stuff in salad, wilted (quick saute with olive oil, s&p) over pasta, on sandwiches, diced finely into deviled eggs. Great stuff.