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Arugula is also known as rocket, roquette, or rugula and is an aromatic salad green with a peppery mustard flavor. It is similar looking to broccoli rabe but the edges of the leaves are not jagged and it tends to be shorter. Arugula is a rich source of iron and vitamins A and C.
Storing / Preserving:
Rinse the leaves in cool water and dry on paper toweling or in a salad spinner. place greens in a perforated plastic baf in the refridgerator. Use within 4 days for best taste and nutrition.
Preparation / Use Suggestions:
Arugula has long been a favorite in Italian salads and can also be used in soups, sauteed, or added to pizzas after baking. Try arugula in pesto as a replacement for basil. Another great way to use it is to use arugula in place of another green in a pasta dish in which the greens are added at the very end or directly to the pasta to just wilt.
For a simple salad using arugula, place into a large bowl, add thinly sliced mushrooms and/or red onion(or neither), add salt and freshly ground pepper to taste, drizzle with good quality olive oil, and a little fresh squeezed lemon juice or red wine vinegar. Top with grated parmesan cheese.