Arugula

Arugula, also known as rocket, is a peppery, slightly bitter leafy green that adds a flavorful punch to many dishes. Its distinctive taste and nutritional benefits make it a favorite in various cuisines around the world. Here's how arugula is commonly used in cooking:

Salads: Arugula is often used as a salad green, either on its own or mixed with other lettuces. Its peppery flavor pairs well with a variety of dressings, from simple olive oil and lemon juice to more complex vinaigrettes. It's commonly combined with ingredients like shaved Parmesan, nuts, and fresh fruits.

Pesto: While basil pesto is the most traditional, arugula can also be used to make a peppery version of pesto. It's blended with garlic, nuts, Parmesan cheese, and olive oil, creating a versatile sauce for pasta, sandwiches, and pizzas.

Pizzas and Flatbreads: Fresh arugula is often added to pizzas and flatbreads after baking, providing a fresh, spicy contrast to the warm, melted cheese and other toppings.

Pasta Dishes: Arugula can be stirred into pasta dishes just before serving, wilting slightly from the heat. It adds color, texture, and a peppery taste that complements both light and creamy sauces.

Sandwiches and Wraps: Arugula is used in sandwiches and wraps to add a crunchy, peppery element. It pairs well with a wide range of fillings, including meats, cheeses, and roasted vegetables.

Sautéed or Wilted: Though less common than using it fresh, arugula can be lightly sautéed or wilted, similar to spinach. It can be used as a side dish or incorporated into omelets, quiches, and savory tarts.

As a Garnish: Arugula can be used as a flavorful garnish on soups, stews, and grilled or roasted meats, adding a fresh, peppery note.

In Grain Bowls: Fresh arugula can be included in grain bowls, where its spicy flavor balances the earthiness of grains like quinoa, farro, and rice.

Smoothies: For a nutritional boost, a handful of arugula can be added to smoothies. Its strong flavor is best balanced with sweet fruits like bananas, berries, or apples.

Juicing: Arugula's high nutrient content makes it a great addition to green juices, often combined with other vegetables and fruits to mask its bitterness.

Arugula is highly perishable and best used soon after purchasing. Its bold flavor can stand up to strong dressings and pairs particularly well with acidic and sweet components, which help balance its peppery taste. Whether used as the main ingredient in a salad or as a flavorful addition to cooked dishes, arugula adds a distinctive taste and a nutritional boost to a variety of meals.