Delicious, peppery arugula! A great addition to salads, sandwiches, pizza – or try mixing up a batch of arugula pesto! Martha Stewart is hip to arugula, she even has a gallery of 20 top arugula recipes, check it out here.
Deborah Madison is the patron saint of our kitchen, here’s a suggestion from her on how to fix up your arugula, from Vegetable Literacy. Wilted Arugula and Seared Mushroom Salad with Manchego Cheese
- 4 large portabello mushrooms
- olive oil
- sea salt and freshly ground black pepper
- 1 large shallot, finely diced
- 4 tsp. aged red wine vinegar
- 4 handfuls of arugula
- chunk of Manchego cheese, at room temperature, to finish
Gently bend then dislodge the stems from the mushrooms. Quarter the mushroom caps, trim any ragged edges, and scrape out the gills. Select a saute pan large enough to hold the mushroom pieces in a single layer. Pour in enough oil to cover the pan generously, and warm over medium-high heat. When the oil is hot, add the mushrooms and cook, turning them occasionally, until browned and appealing. this should take about 6 or more minutes. Season them well with salt and pepper. While the mushrooms are cooking, make the vinaigrette. Combine the shallot, vinegar and 1/4 tsp salt in a bowl, let stand for 10 minutes, and then whistk in the oil. When the mushrooms are ready, arrange them on 4 individual plates. Using the same pan and its residual heat, add the vinaigrette, which should sizzle immediately. Add the arugula and toss with the warm dressing until slightly warmed. (if the pan cooled too much and you had to reheat, turn off the heat once you add the arugula. the object is to wilt the arugula, not cook it.) Pile the arugula on each plate. Using a vegetable peeler, shave thin slices of the cheese onto each plate and serve.
Storage tip: Dunk in cold water and spin or lay flat to dry. Arugula should not stay wet! Place dry arugula in an open container wrapped with a dry towel to absorb any extra moisture.