Arugula Tips and Recipes

Arugula with shaved parmesan and balsamic viniagrette

½ lb arugula, washed and dried
2 oz. shaved parmesan cheese
½ cup olive oil
½ cup canola oil
4 tbs. balsamic vinegar
1 tbs. dijon mustard
1 large garlic clove
¼ cup water
1 tsp. salt
¼ c. toasted pecans (optional)
1 medium pear, finely sliced (optional)

Combine the oils, vinegar, mustard, garlic, water and salt in a blender or food processor and blend until smooth. Toss the arugula with desired amount of dressing. Garnish with the shaved parmesan and other ingredients if using. Serve immediately, serves 4. Any remaining dressing can be stored in the refrigerator for about 2 weeks.

Pizza with arugala and fresh tomatoes in a maple-balsamic dressing

you can make your own pizza here, or use a pre-made plain cheese pizza for a quick, easy, delicious summer meal

½ lb. pizza dough, store bought or homemade
1 garlic clove, chopped
3 tbs. olive oil
1 c. grated mozzarella cheese
1 c. grated parmesan or romano cheese
a few big handfuls of arugula
1-2 tomatoes
2 tbs. balsamic vinegar
2 tsp. maple syrup
salt and pepper

Preheat the oven to 375 degrees. Roll the dough onto a pizza stone or baking tray. Combine the chopped garlic with 1 tbs. of the oil and spread on the pizza. Sprinkle the cheeses on top. Bake for 10-12 minutes.

While the pizza is baking, combine the remaining oil with the vinegar, maple syrup and a little salt and pepper. Toss the arugala with half the dressing. Cut the tomatoes into thin slices.

When the pizza comes out of the oven, allow to cool 2-3 minutes. Then top with the dressed arugala and place the tomatoes on top. The arugala will wilt a bit as it sits on the warm pizza. Drizzle the tomatoes with the remaining dressing and sprinkle with salt and pepper. Serves 3-4.