Arugula Recipes


Availability: Occasional in spring, summer, and fall.  

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.  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.

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.

This super sweat seasonal dressing is perfect for peppery fall/winter greens like arugula!  Add more or less oil as desired based on texture as well as optional sweetener if desired as well.  But I have to say that ours was plenty sweet without it!

  • 1/4 fresh or frozen cranberries
  • 2-4 TBLS balsamic vinegar (to taste)
  • 1 TBLS minced onion
  • 1 TBLS honey or maple syrup (optional)
  • 1 tsp dijon mustard
  • 1/2 - 1 cup olive oil
  • salt to taste

Add all ingredients to a food processor except oil.  Process until smooth.  Add oil in increments while processing until correct texture is achieved.  Adjust flavors.  Store in the fridge.