Arugula Recipes

2-3 cups Lettuce leaves, torn into pieces
½-1 cup Arugula leaves, chopped
¼ cup Scallions, chopped


Toss the vegetables together in a large bowl. Add some chopped carrots or snap peas if you wish. Dress with one of the following salad dressings. Serves 2-4.


Basic Salad Dressing (cold): 4 TBSP Olive oil, 1 TBSP vinegar (we like cider vinegar), ½ TSP prepared mustard. Mix ingredients together and pour over greens.
Bacon Mushroom Dressing (warm): Fry 2-3 slices of bacon. Remove from skillet. Saute ¾ cup sliced mushrooms in the bacon fat until soft, 8-10 minutes. Pour mushrooms and bacon fat over the greens hot. Top with the bacon, crumbled, and some grated Parmesan cheese.

Availability: July-October

Storage tips: Refrigerate in a plastic bag. It should last at least a week.

How to eat: Arugula is a spicy green in the mustard family that might be unfamiliar to you.  It is a regular ingredient in our popular salad mix or "mesclun".  Thus, arugula is great chopped up in a salad with lettuce and a simple dressing. It is also good very lightly steamed as a bed for fish or meat.

How to preserve: First best: Eat it up!  Arugula is pretty perishable, but a good preservation method is making arugula pesto and then freezing it.  This would be good on fish or pasta.

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