Whether you call it arugula, rucola or rocket, this wild peppery plant has grown in the Mediterranean since Roman times. Rucola, the Italian name, is an edible herb and is as commonplace to Italians as basil and parsley. This nutritious green, high in vitamin-K and folic acid, can be used in appetizers, such as carpaccio, pasta and chicken dishes and of course salads.
- 1 pound arugula
- Generous pinch of sea salt (I use Maldon sea salt flakes)
- 4 Tablespoons extra-virgin olive oil
- 1 large garlic clove, minced
- 3 Tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sugar
- Salt and Pepper
- Parmigiano-Reggiano, grated
- Using a large bowl, combine the arugula with the salt.
- In a small skillet, heat the olive oil and then add the garlic. Cook a minute or two.
- Whisk in the vinegar, mustard and sugar. Cook 3- 4 minutes. Season with salt and pepper.
- To serve, toss the warm dressing with the arugula and then add the freshly-grated cheese.