7 Clever Ways to Use Arugula
Greg DuPree
Arugula may make for a mean salad, but don't pigeonhole this leafy green. Its mildly bitter, peppery flavor goes a long way in a wide range of dishes. Try it in soup, as a pizza topping, tossed with pasta, or finely chopped and used in savory fillings. Here are seven delicious ideas for how to get creative with arugula.
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Salmon and Arugula Frittata with Pesto
Emily Kordovich
This luscious pesto-infused frittata from chef Eric Adjepong is stuffed with arugula, salmon, goat cheese, and herbs, then gets topped with more salmon.
Summer Squash and Arugula Pizza with Fontina Cheese
© John Kernick
Creamy Fontina, salty Parmigiano-Reggiano, tender squash, spicy chiles, and lightly bitter arugula are a wonderful flavor combination — make it your next pizza topping.
Grilled Seafood Kebabs and Orecchiette with Arugula
© Marcus Nilsson
A bright arugula pasta makes a lovely side to these scallop, shrimp, and cherry tomato skewers. Be sure to add the arugula to the pasta at the last minute; if it actually cooks, it may turn bitter.
Warm Potato Salad with Arugula
© John Kernick
Here, chef Paul Virant puts a spin on the classic side dish by tossing warm potatoes with a mustardy vinaigrette and handfuls of arugula.
Stuffed Clams with Linguiça and Arugula
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
Littleneck clams are blended with breadcrumbs, jalapeño, celery, arugula, and linguiça — a Portuguese smoke-cured pork sausage — before they are stuffed back into their shells and baked until piping hot and lightly browned.
Vegan Pesto Babka
Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely
This completely vegan savory babka relies on almond milk and vegetable oil for richness, while the pesto that's braided into it leans on fresh herbs, peppery arugula, and plenty of garlic for flavor. Trust us, you won't miss the butter.
Rocket Soup (Shorbat Jarjir)
Greg DuPree
A blend of spinach, cilantro, and arugula anchors this delicate, vegetal soup; warming spices like nutmeg, allspice, and turmeric amplify the verdant flavors of the greens. Be sure to seek out spicier, mature arugula at the store or farm stand.
