Arugula
Arugula is a wonderful leafy green. Here are a bunch of ideas for salads, pesto and sandwiches using this green wonder. Enjoy!
Salads - Use about 8 cups arugula for each salad and add the other ingredients to taste. Dress lightly with olive oil, vinegar, and salt and pepper, or use your favorite bottled dressing.
Pesto - Puree 2 garlic cloves, 2 cups packed arugula, 1/2 cup olive oil, and 1/4 cup toasted walnuts. Add 1 tablespoon lemon juice; season with salt and pepper. Serve on grilled fish or chicken.
Sandwich - Layer slices of ripe peach, thin slices of Gruyere cheese, and a handful of arugula between 2 slices of whole wheat bread. Bake until cheese melts.
Salads - Use about 8 cups arugula for each salad and add the other ingredients to taste. Dress lightly with olive oil, vinegar, and salt and pepper, or use your favorite bottled dressing.
- Italian - Arugula, sliced radicchio, Parmesan cheese shavings, quartered artichoke hearts and pitted black olives.
- Summer - Arugula, sliced beefsteak tomatoes, fresh corn kernels, fresh basil.
- Steakhouse - Arugula, sliced steak, cucumber, chopped scallions, crisp bacon.
- Sweet and Salty - Arugula, diced fresh apricot, crumbled feta cheese, toasted almonds.
- California - Arugula, crumbled Gorgonzola, toasted pecans, dried cranberries.
Pesto - Puree 2 garlic cloves, 2 cups packed arugula, 1/2 cup olive oil, and 1/4 cup toasted walnuts. Add 1 tablespoon lemon juice; season with salt and pepper. Serve on grilled fish or chicken.
Sandwich - Layer slices of ripe peach, thin slices of Gruyere cheese, and a handful of arugula between 2 slices of whole wheat bread. Bake until cheese melts.
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