arugula

Pronunciation: [ah-ROO-guh-lah]

Also known as Italian cress, rocket, roquette, rugula and rucola, arugula is a bitterish, aromatic salad green with a peppery mustard flavor. Though it has long been extremely popular with Italians, American palates often find its flavor too assertive. Arugula (which resembles radish leaves) can be found in specialty produce markets and in most supermarkets. It's sold in small bunches with roots attached. The leaves should be bright green and fresh looking. Arugula is very perishable and should be tightly wrapped in a plastic bag and refrigerated for no more than two days. Its leaves hold a tremendous amount of grit and must be thoroughly washed just before using. Arugula makes a lively addition to salads, soups and sautéed vegetable dishes. It's a rich source of iron as well as vitamins A and C.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Popular Recipes with Arugula

More Arugula Recipes + Ideas

Arugula-Mustard Salad

Skirt Steak With Arugula Salad

Arugula and Curried Pecans Salad

Arugula Pesto Pizza with Zucchini

Salami Salad

Charred Tricolore Salad

Arugula Pesto

Warm Arugula Vichyssois

Bacon Cake with Citrus Salad

Cauliflower and Arugula Salad

Grits-and-Cheese Souffles

Walnut, Arugula and Sun-dried Tomato Pesto

Poached Salmon

Triple-A Salad with Pomegranate Dressing

Arugula, Radicchio and Parmesan Salad

Coriander-Crusted Fish with Chickpea Artichoke Salad

Pleasant Ridge Reserve And Warm Arugula Salad

Mexican-Style Pesto

Grape and Arugula Salad

Crispy Breakfast Pita

Fennel-Arugula Salad

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