Cookbook:Arugula
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs
Arugula (also known as rocket, rocket salad, rughetta, roquette or rucola), is a leafy green vegetable.
Characteristics
[edit | edit source]Arugula leaves are green and "toothed", with a similar appearance to dandelion greens. The flavor is characterized as pungent, hot, or "stimulating".[1]
Seasonality
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Selection and storage
[edit | edit source]Arugula should be fresh and green, with no limpness or off colors. There should be no sliminess. Store in the fridge, wrapped in a damp cloth.[2]
Use
[edit | edit source]It is usually eaten raw in salads but can also be steamed or cooked and served with meat or pasta.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ The Culinary Institute of America (CIA) (2012-04-16). Garde Manger: The Art and Craft of the Cold Kitchen. John Wiley & Sons. ISBN 978-0-470-58780-5.
- ↑ "What Is Arugula?". The Spruce Eats. Retrieved 2023-12-08.