Godzilla-green leaves of arugula, scattered on a plate, drizzled with olive oil and crowned with paper-thin shingles of Parmigiano-Reggiano. My first forkful of arugula salad, sampled more than 30 years ago in a tiny trattoria in Italy, shocked my 20-year-old taste buds. This was no sissy iceberg salad. Arugula (pronounced ah-ROO-guh-lah), rucola in Italian, delivered a flavor wallop, both tart and peppery.
The leaves were crisp, yet tender. They looked like miniature versions of the dandelion leaves that plagued my father’s front lawn back home. I took another bite. This time I speared a stem coated with fruity olive oil and a healthy sliver of cheese. Better–much, much better.
The salty-sweet cheese and fruity olive oil balanced the boldly flavored greens. They tamed the sharpness; made them irresistible. A bite of crusty bread, a sip of mineral water and I was ready for more. By bite four, I had become an arugula aficionado.
For the past several years, arugula–also called rocket–has become increasingly available at farmers markets, and occasionally at supermarkets and specialty markets. Scooped from troughs or sealed in 7-ounce plastic bags, it’s usually double- or triple-washed and ready to eat. Because arugula can be difficult to find, you might consider planting some in a garden or patio container. It’s easy to grow, and prefers the cooler temperatures of spring and fall.
Not only is arugula standard fare in Italian-style salads, it’s delectable in risotto and pasta dishes. Its wake-up flavor teams beautifully with cheese dishes, starchy vegetables and bean concoctions. Or nestled under grilled meat, poultry and fish. Here are some ways to enjoy it.
– Traditional arugula salad: The classic salad has four ingredients: arugula, extra-virgin olive oil, Parmesan (preferably Parmigiano-Reggiano) and coarse sea salt. The arugula is drizzled with a high-quality olive oil, then topped with very thin slices of cheese. Use a vegetable peeler or cheese slicer, so the cheese is almost see-through skinny. Sprinkle with a smidgen of coarse sea salt, if desired, or accompany with a platter of prosciutto or other dry-cured ham.
For variety, add very thin slices of fresh fennel, then garnish the plate with olives, such as kalamata or nicoise. If you want a milder mixture, combine arugula with bite-sized pieces of iceberg or butter lettuce.
– Pasta with attitude: Perk up your favorite marinara sauce by adding a handful of roughly chopped arugula (or a combination of roughly chopped arugula and flat-leaf parsley) to the sauce just before serving. Or make fusilli with arugula, pine nuts and Parmesan: Cook 1 pound fusilli (or any small pasta, such as rotelle, penne or farfalle) al dente according to package directions. Meanwhile, heat 1/3 cup olive oil on medium-high heat in a large, deep skillet; add 4 ounces roughly chopped arugula with 1 teaspoon minced garlic and cook 20-30 seconds; remove from heat. Toss arugula mixture with drained pasta. Add 1 cup Parmesan cheese and 1/2 cup toasted pine nuts; toss. Add salt and pepper to taste.
– Grilled shrimp on arugula nests: Tangy vinaigrette with olives and tomatoes, buttery shrimp and pungent arugula are a winning combination. To make the vinaigrette, in a food processor fitted with metal blade, combine 1/3 cup pitted green olives (such as cracked Greek olives or picholines), 2 tablespoons red wine vinegar, 1/2 teaspoon Dijon mustard and 1/3 cup olive oil; pulse until just blended. Add salt and pepper to taste. Skewer (1/2 pound, shelled and deveined) shrimp on bamboo skewers, 3-4 per skewer. Brush with olive oil and grill until pink and just cooked through. Arrange a small handful of arugula on 4 salad plates. Remove shrimp from skewers and place on arugula; spoon on vinaigrette. Garnish with tomato wedges or tiny yellow or red tomatoes.
– Chunky tomato, olive and arugula salad: This salad is terrific served as a side dish with sandwiches or pasta, but it’s also a delicious pasta sauce. Combine 4 large plum tomatoes (cored and cut into 3/4-inch chunks), 1/3 cup imported olives (such as kalamata, pitted and cut in half), 1/3 cup very thinly sliced red onion, 2 tablespoons extra-virgin olive oil and 1 tablespoon balsamic vinegar. Gently toss; add salt and pepper to taste. Mix in 1 cup roughly chopped arugula. (Adapted from Bon Appetit magazine.)
– Turkey burgers with arugula mayo: These mouthwatering patties, dotted with crumbled blue cheese and diced red onion, are wonderful on their own, but add the spark of arugula-augmented mayonnaise and you’ve got heaven on a bun.
To make the burgers, combine 1 1/2 pounds ground turkey, 1/2 cup finely chopped red onion, 4 ounces crumbled blue cheese, 1/2 teaspoon hot sauce (such as Tabasco), 1 egg, 1 teaspoon Worcestershire sauce, and salt and pepper to taste; mix, with clean hands, just until combined. Gently form into 4-6 patties. Grill or broil until thoroughly cooked. Grill cut sides of hamburger buns. Combine 1/2 cup mayonnaise with 4 tablespoons minced arugula. Spread arugula mayonnaise on cut side of bottom buns; place cooked burger on top. Add some fresh arugula, if desired. Add top part of bun.
– Roasted reds with rocket: This is a delicious side dish served warm or at room temperature. Cut 1 pound large red potatoes into 1-inch wedges. In a shallow baking pan, toss potatoes with 1 medium red onion (peeled, cut in half lengthwise and cut into 1/2-inch thick slices) and 1 1/2 tablespoons olive oil. Roast in middle of a heated 450-degree oven, stirring occasionally, 25-35 minutes or until potatoes are tender and nicely browned. Transfer to a bowl and toss with 2 1/2 cups arugula and 2 teaspoons cider vinegar. (Adapted from Gourmet magazine.)
