Français
 
From the market to your plate
From the market to your plate

All about arugula > From the market to your plate

How to enjoy

Pears roasted in butter with pine nuts.

Place on a bed of arugula, with gorgonzola and vinaigrette made with olive oil, sherry vinegar and a pear puréed in the blender.

How to buy

Look for bunches of small young fresh leaves, narrow and rather pointed, with no blemishes.

How to store

Store in a cool dark place. Refrigerate for a few days, wrapped in a damp cloth or paper towel.

How to prepare

The wonderful taste of this green should not be overwhelmed by an excessively strong dressing.

When the shoots are young, arugula has a rather nutty flavor - simply sprinkle it with a little walnut oil.

When older, its flavor becomes sharper, almost mustardy: replace the vinegar in your vinaigrette with fruit juice.

It is a perfect accompaniment to mild cheeses and caramelized fruit.

How to cook

The leaves can be used as an aromatic herb to flavor fresh cheeses, sauces, quiche, pizza and pasta.

It is often paired with olive oil, garlic, parmesan, goat cheese and raw ham.

It loses much of its flavor when cooked, though it can be steamed for a few minutes like spinach.

Suggestions

  • Spread an arugula leaf with cream cheese and smoked salmon, roll up; serve on a bed of arugula with a light cream dressing flavored with chives.
  • Serve with goat cheese and a basil vinaigrette sweetened with a touch of honey.
 
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up