Um, Arugula? (sp?)
So, say you have an ENORMOUS bag of Arugula (sp?) (because you thought you were grabbing spinach instead) and say that you've tasted it, ick, and think it's far too bitter to use for salad (especially if it would be the only green thing in said salad).
What do you do with a fuckload of Arugula? Me? I'm thinking about letting it turn to green slime in the bottom of the fridge, and then feeling guilty about the waste for several months. But I thought you wise ladies might have a better idea? Help!
send it to me. thats what you do. j/k
it is really amazing on top of cheese pizza. really amazing.
but i am a salad-on-top-of-pizza kind of girl, but try it. its super yummy.
"Convictions are more dangerous enemies of truth than lies." - Nietzsche
Seriously what I was about to say. I too think arugula is bitter and I'm not a huge fan...but damn it's good on pizza. don't know why, just know it is.
Remember that you are unique, just like everyone else.
Remember that you are unique, just like everyone else.
my fav is an arugula/corn salad. its best w/ fresh corn that you cut it off the cob, but frozen white corn also works well. add some thinly sliced red onions and toss w/ red wine vinagrette. mmmmmmmmm.
i use it on sandwhiches and in wraps all the time, too. and i mix it with baby spinach and make tossed salads with it. i find the spinach offsets the peppery arugula really well.
my fav is an arugula/corn salad. its best w/ fresh corn that you cut it off the cob, but frozen white corn also works well. add some thinly sliced red onions and toss w/ red wine vinagrette. mmmmmmmmm.
i use it on sandwhiches and in wraps all the time, too. and i mix it with baby spinach and make tossed salads with it. i find the spinach offsets the peppery arugula really well.
"Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food)."
you have to blend it with other greens. that's all i know. sorry.
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Had a recipe for this amazing Arugula & Quinoa salad as part of an article on greens a while back...
The world is the size of our passion for changing it.- Subcomandante Insurgente Marcos
The world is the size of our passion for changing it.- Subcomandante Insurgente Marcos
It's better cooked. Chop it as finely as you can, fry it until it's tender with as much or as little garlic as you like (shouldn't take long,) then mix in some diced tomato (canned or fresh, doesn't matter.) Salt and pepper, then serve it over the pasta of your choice. Parmesan cheese optional.
when I was looking for chicken recipes...
Gremolata and chicken:
1 clove garlic
1/4 teaspoon kosher salt, plus more for seasoning
3/4 cup fresh flat-leaf parsley leaves
1 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper
Arugula salad:
2 bunches arugula, stemmed and leaves torn
1/4 head radicchio, separated and leaves torn
1 cup red or yellow pear tomatoes, halved
1 teaspoon extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Chop the parsley leaves with the garlic paste. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl. Set aside.
Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Put each paillard on a plate and top with the gremolata.
Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates. Serve immediately.
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If you have some fruits to mix with it, you could juice a few leaves. I've been liking juiced chard recently.
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but I'd have to have a fucking crate of spinach to balance this much arugula out. We'd be shitting our livers out for days. Oops. Too much info. What I meant to say was: Thanks!