Tender young arugula leaves, with their mildly bitter, peppery flavor is as commonplace to Italians as is parsley or basil.
As one of the best vegetable sources of Vitamin-K, arugula provides a boost for both bone and brain health. This edible herb is also a terrific source of folic acid and Vitamins A and C.
I use arugula in carpaccio, pasta, frittata, salads and more.
Typically, a salad of young arugula leaves is dressed with nothing more than lemon juice, (or vinegar) olive oil, salt and pepper.
Although nontraditional, I like the combination of sweet strawberries, tangy goat cheese and mildly bitter greens tossed with extra-virgin olive oil and a good balsamic vinegar.
- Arugula leaves
- goat cheese
- Extra-virgin olive oil
- strawberry balsamic vinegar
- walnuts, toasted, coarsely chopped
- In a bowl, toss the young arugula leaves, sliced strawberries and crumbled goat cheese with a generous swirl of the oil and a drizzle of balsamic.
- Add a pinch of salt and a sprinkling of walnuts. Serve immediately.