Ah, arugula. That feisty green, often called rocket, packs a wonderfully peppery punch that can elevate dishes from mundane to memorable. Too often, though, it gets relegated solely to the salad bowl, maybe tossed with some lemon juice and olive oil. While that’s certainly a delicious start, arugula has so much more culinary potential waiting to be unlocked. It’s a versatile green that can be enjoyed raw, wilted, blended, or used as a vibrant finishing touch. Let’s explore some genuinely tasty and appealing ways to incorporate more of this flavorful leaf into your meals, moving far beyond the basic side salad.
The unique flavor profile of arugula is its main draw. It has a sharpness, a spiciness that cuts through richness and adds complexity. Younger, smaller leaves tend to be milder, while larger, more mature leaves offer a more pronounced bite. This variation allows you to choose the intensity you want for your dish. Beyond its taste, arugula also offers a delicate yet slightly crisp texture when raw, transforming into a silky softness when lightly cooked.
Moving Beyond Raw: Gentle Cooking Methods
While raw arugula shines, applying a little heat can transform its character in delightful ways, mellowing its pepperiness and creating a different textural experience. It doesn’t take much heat, though; overcooking will make it lose its vibrancy.
Wilted Arugula Magic
One of the simplest and most rewarding ways to cook arugula is to quickly wilt it. Heat a tablespoon of good quality olive oil in a pan over medium heat. Add a clove or two of thinly sliced garlic and sauté for about 30 seconds until fragrant – be careful not to burn it. Pile in a generous amount of fresh arugula (it will cook down significantly) and toss it constantly for just 30-60 seconds, until the leaves just begin to soften and droop. Season with a pinch of salt and maybe a crack of black pepper. That’s it!
This wilted arugula is fantastic served as a simple side dish alongside grilled chicken, fish, or steak. It’s also brilliant stirred into scrambled eggs or omelets just before they finish cooking, or tossed with hot pasta, a squeeze of lemon, and some grated Parmesan cheese. The heat of the pasta is often enough to wilt the greens perfectly. You can also add other ingredients during the sautéing stage, like a pinch of red pepper flakes for extra heat, some chopped sun-dried tomatoes for chewiness, or toasted pine nuts for crunch.
A Peppery Finish for Soups
Think of arugula as a finishing herb for your soups. Its fresh bite can brighten up hearty lentil soups, creamy vegetable purées, or simple chicken noodle variations. The key is to add it right at the very end, just before serving. Ladle the hot soup into bowls and then stir in a handful of fresh arugula leaves. The residual heat will wilt them slightly without fully cooking them, preserving their fresh flavor and adding beautiful green flecks. It works particularly well with soups that have a touch of sweetness or earthiness, providing a lovely contrast.
Arugula as a Flavor Powerhouse
Don’t just think of arugula as leaves; think of it as a potent flavor ingredient that can be blended or incorporated into sauces and spreads.
Zesty Arugula Pesto
Move over, basil! Arugula pesto offers a vibrant, peppery alternative that’s incredibly versatile. The basic formula is similar to traditional pesto: arugula, nuts, hard cheese, garlic, and olive oil. Blend a few large handfuls of fresh arugula with a clove of garlic, a handful of nuts (walnuts, pine nuts, almonds, or even pistachios work well), and a chunk of Parmesan or Pecorino Romano cheese. Stream in olive oil while blending until you reach your desired consistency. Season with salt and pepper to taste. Some people like to add a squeeze of lemon juice to brighten it up further.
This peppery pesto is fantastic tossed with pasta, spread on sandwiches or crostini, dolloped onto grilled vegetables, or even used as a dip. Its bold flavor stands up well to other strong tastes. You can adjust the intensity by varying the amount of arugula or balancing it with a bit of spinach or parsley if you want a milder result.
Verified Culinary Profile: Arugula, sometimes called rocket or roquette, is prized in various cuisines for its distinctively pungent and peppery flavor, which adds a sophisticated bite to dishes. This characteristic taste comes from glucosinolates, the same compounds found in mustard greens and radishes. The intensity can vary based on the age of the plant and growing conditions. Its versatility allows it to be used raw in salads, wilted by heat, or blended into sauces like pesto.
Blending into Dressings and Sauces
A handful of arugula can add an unexpected twist to your homemade salad dressings. Blend it into a basic vinaigrette (olive oil, vinegar or lemon juice, mustard, salt, pepper) for a peppery kick and a lovely green hue. It also works surprisingly well blended into creamy dressings or sauces. Imagine a yogurt-based dressing with garlic, lemon, and blended arugula, perfect for drizzling over falafel or grilled lamb. Or consider blending some arugula into a light cream sauce for pasta or chicken for added flavor complexity.
The Perfect Finishing Touch: Arugula as Garnish and Topping
Sometimes, the best way to use arugula is to add it fresh at the very end, allowing its raw pepperiness and delicate texture to contrast with the other elements of the dish.
Pizza Perfection
One of the most popular ways to use arugula beyond salads is as a pizza topping. The key is to add it after the pizza comes out of the oven. Bake your pizza as usual. Once it’s cooked, scatter a generous amount of fresh arugula over the top. You can toss the arugula lightly with a drizzle of olive oil and a squeeze of lemon juice beforehand if you like. Often, it’s paired with prosciutto, Parmesan shavings, and maybe a drizzle of balsamic glaze. The heat from the pizza slightly wilts the arugula, releasing its aroma, while its freshness cuts through the richness of the cheese and toppings.
Elevating Sandwiches and Wraps
Swap out limp lettuce for a layer of vibrant arugula in your sandwiches, wraps, and burgers. Its peppery flavor adds much more character than standard greens. It pairs particularly well with roast beef, turkey, prosciutto, mozzarella, goat cheese, and roasted vegetables. The leaves hold up reasonably well and provide a pleasant textural contrast.
A Fresh Counterpoint to Grilled Foods
Pile fresh arugula onto platters of grilled meats, chicken, fish, or even grilled halloumi cheese. A simple dressing of olive oil and lemon juice is all it needs. The cool, crisp, peppery greens provide a refreshing contrast to the smoky, savory flavors of the grilled items. It functions almost like a simple side salad integrated right onto the main platter.
Brightening Grains and Risottos
Stir fresh arugula into warm grain bowls (quinoa, farro, couscous) or risotto just before serving. Similar to adding it to soup, the residual heat will gently wilt the leaves. This adds color, a fresh flavor dimension, and makes the dish feel lighter and more vibrant. It’s particularly good with earthy mushroom risotto or a simple Parmesan risotto.
Smart Selection and Storage
To get the best flavor from your arugula, start with fresh, vibrant leaves. Look for bright green leaves without significant yellowing or wilting. Smaller leaves generally mean a milder flavor, while larger leaves pack a more pungent punch. Avoid bunches with slimy or decaying leaves.
Arugula is quite perishable. The best way to store it is to wash and thoroughly dry the leaves (a salad spinner is invaluable here). Gently wrap the dry leaves in a paper towel – this absorbs excess moisture – and place them inside a loosely sealed plastic bag or an airtight container. Store it in the crisper drawer of your refrigerator. Properly stored, it should last for several days, but it’s always best used sooner rather than later for peak freshness and flavor.
Flavor Friends: What Pairs Well with Arugula?
Arugula’s bold flavor profile makes it a great companion for a variety of ingredients. Understanding these pairings can help you create more balanced and delicious dishes:
- Acidity: Lemon juice, balsamic vinegar, red wine vinegar. Acidity cuts through the richness and balances the pepperiness.
- Cheese: Parmesan, Pecorino Romano, goat cheese, feta, mozzarella (especially fresh buffalo mozzarella). Salty, tangy cheeses complement arugula beautifully.
- Fruits: Pears, figs, strawberries, peaches, melon. Sweet fruits provide a lovely contrast to the peppery greens.
- Nuts and Seeds: Pine nuts, walnuts, almonds, pecans, pistachios, sunflower seeds. Toasted nuts add texture and richness.
- Richness/Fat: Olive oil, avocado, prosciutto, bacon, salmon, eggs. These ingredients balance the arugula’s bite.
- Sweetness: Honey, maple syrup (in dressings), balsamic glaze, caramelized onions. A touch of sweetness enhances the overall flavor profile.
- Other Vegetables: Roasted beets, cherry tomatoes, mushrooms, asparagus, roasted squash. Earthy or sweet vegetables pair well.
Don’t be afraid to experiment! Arugula is far more adaptable than many people realize. Whether you’re wilting it gently, blending it into a vibrant pesto, or simply scattering it fresh over your favorite pizza, incorporating arugula can add a layer of sophistication and bright, peppery flavor to countless meals. Step outside the salad bowl and discover the delicious versatility of this fantastic green.
