Arugula is a vibrant leafy green known for its peppery flavor and impressive nutritional profile. Incorporating arugula into your diet can boost health, add flavor, and enhance salads and dishes effortlessly.
Ingredients
- Fresh arugula leaves – 4 cups (about 60 grams)
- Olive oil – 1 tablespoon
- Lemon juice – 1 tablespoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Parmesan cheese (optional) – 2 tablespoons, grated
- Cherry tomatoes (optional) – ½ cup, halved
Instructions
- Wash the arugula thoroughly under cold running water to remove any dirt or grit. Drain well and pat dry with a clean towel or use a salad spinner to remove excess moisture.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined to create a simple vinaigrette.
- Place the arugula in a large salad bowl. Drizzle the vinaigrette over the greens and toss gently to coat all the leaves evenly.
- If using, sprinkle grated Parmesan cheese and add cherry tomatoes for extra flavor and color. Toss again lightly.
- Serve immediately as a fresh side salad or as a topping for sandwiches and wraps.
Tips
- Substitutions: You can substitute arugula with other peppery greens like watercress or radicchio if desired.
- Storage: Store fresh arugula in a plastic bag or container lined with paper towels in the refrigerator. Use within 2-3 days for best freshness.
- Common mistakes: Avoid washing and storing arugula wet, as excess moisture can cause it to spoil faster. Also, toss gently to prevent bruising the delicate leaves.
- Enhancements: Add nuts such as pine nuts or walnuts for added crunch, or incorporate other herbs like basil or parsley for varied flavor.
Serving Suggestions
Enjoy this arugula salad as a light lunch, a side dish to grilled meats or seafood, or as a fresh topping for pizzas and flatbreads. Its peppery flavor pairs well with balsamic glazes and other robust ingredients, making it versatile across many meals.
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Arugula: 20 Benefits, Nutrition, Side Effects & How Much to Eat