Arugula: Lively and Lovely!

Arugula has been growing all over the Mediterranean since at least Roman times. But not all arugula is the same! Most of what you find in the store, particularly “baby arugula” in salad mixes, is insipid. Henry’s arugula is lively and happy, and will make you lively and happy too!

The taste of Henry’s arugula changes from week to week, and from season to season, depending on the temperature and amount of rain. In hot, dry weather the peppery, pungent notes of arugula get stronger, but in cool, wet weather it’s milder. We love the explosion of complex, pungent flavors that blossom on your tongue, but if it’s too strong for you, use it judiciously with milder salad greens. You can also tame arugula by wilting it with a hot salad dressing, or cooking it in soups and pasta dishes. If you want to make a lively grilled cheese sandwich, just add a few arugula leaves!

ARUGULA SALAD WITH GARLIC BALSAMIC VINAIGRETTE

2 garlic cloves, or to taste

1/4 teaspoon salt

1 tablespoon minced shallot or onion

2 tablespoons balsamic vinegar

1/4 cup extra-virgin olive oil

3 bunches arugula (about 1 pound total)

1 carrot, shredded (optional)

Make Vinaigrette: Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar. Add oil in a stream, whisking until emulsified. Vinaigrette may be made 2 days ahead and chilled. Bring vinaigrette to room temperature and whisk well before using.

Make Salad: Rinse arugula and if the leaves are large, tear them in bite-sized pieces. In a bowl, toss together arugula and carrot. Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste.

Putting Arugula Up: Arugula is a fairly delicate green, so if you see it starting to wilt in your refrigerator, bring a pot of salted water to a boil, and dunk the arugula in for 30 to 60 seconds. Then chill under cold running water, squeeze, and freeze. Use later as you would spinach or any green, in soups or pastas.

NUTRITIONAL HIGHLIGHTS: High in vitamins A and C, calcium, potassium, and fiber.