Arugula Salad Recipe

Fresh Arugula Salad has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green. It is generally used in salads, often mixed with other greens in a mesclun. It is rich in vitamin C and potassium & combined with raw veggies, a bit of oil and vinegar dressing, and you have a simple but perfect combination.

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What is Arugula?

Arugula (also known as rocket, rocket salad, rughetta,

roquette or rucola), is a leafy green vegetable with a

pungent "hot" or "stimulating" flavour. It is usually eaten

raw in salads but can also be steamed or cooked and

served with meat or pasta.

Arugula has been grown in the Mediterranean region

since Roman times, and it was once considered to be

an aphrodisiac. It was traditionally collected from the

wild and not grown commercially until recent years.

Ingredients:

• 4 cups young arugula leaves, rinsed and dried

• 1/2 cup shaved carrots, artichoke hearts or 1 large

avocado - peeled, pitted and sliced

• 1/4 cup pine nuts or sunflower kernels

• 2 tablespoons grapeseed oil or olive oil

• 1 tablespoon rice vinegar

• 1/4 cup shaved Parmesan cheese

• 1 cup cherry tomatoes, halved

Toss all ingredients together -

season with salt and freshly ground black pepper to taste

Serve very cold

In The Kitchen with Arugula / Rocket

Harvested young leaves, which are used in pasta,

risotto, the pesto, soups and stews, or salads, alone

or in combination (mixed greens).

In Italy, the rocket is often used in pizzas, added at the last minute of cooking or immediately after, so that

leaves do not wilt in the heat. On the island of Ischia in the Bay of Naples , an alcohol digestive called rucolino

is prepared from the plant. This liqueur is a local delicacy which is eaten as limoncello or grappa .

In Egypt , the rocket is commonly eaten for breakfast in a stew of beans.

Cultivation and Usage

It is used as a leaf vegetable, which looks like a longer leaved and open lettuce. It is rich in vitamin C and potassium. It is frequently cultivated, although domestication cannot be considered complete. It has been grown in the Mediterranean area since Roman times, and is considered an aphrodisiac. Before the 1990s it was usually collected in the wild and was not cultivated on a large scale or researched scientifically. In addition to the leaves, the flowers (often used in salads as an edible garnish), young seed pods and mature seeds are all edible.

It is now cultivated in various places, especially in Veneto, Italy,

but is available throughout the world. It is also locally naturalised

away from its native range in temperate regions around the world,

including northern Europe and North America. In India, the

mature seeds are known as Gargeer.

It has a rich, peppery taste, and has an exceptionally strong

flavour for a leafy green. It is generally used in salads, often

mixed with other greens in a mesclun, but is also cooked as a

vegetable or used raw with pasta or meats in northern Italy and

in coastal Slovenia(especially Koper/Capodistria), where it is

added to the cheese burek. In Italy, rocket is often used in

pizzas, added just before the baking period ends or immediately

afterwards, so that it will not wilt in the heat.

National Salad Month

Eat plenty of salads during National Salad Month! In fact plan a salad party with your neighbors and have the biggest salad bar on the street.

Research Also:

• Types of salads

• Salads based on food items

Resources: This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article arugula /cookbook and other related pages.

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