Arugula: A Cool Weather Favorite!

Arugula: A Cool Weather Favorite!
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Arugula is similiar to spinach, and can be grow throughout the summer, plus inside as well. It's a strong tasting green that can be added to your salads, and it loves cool weather. Plant seeds about 1/2 inch apart to start and in about three weeks you can thin the plants to one inch and use them in your salads! You can begin harvesting the remaining plants when they are about 4 inches high. This is one of those herbs that you want to keep cutting, so it will stay tender! Try this same method but use a small windowbox for indoors.

Asparagus and Arugula Salad

Ingredients:

1 bunch asparagus, cleaned and trimmed

1/3 cups plus 2 Tbsp. olive oil, divided

4 cups arugula

Juice of 1 medium lemon

Zest of 1/2 lemon

salt and freshly ground pepper

Parmesan cheese (1/2 lb.), shaved or shredded

Season with salt and pepper and steam or microwave until just tender-not mushy. Set aside. Meanwhile, clean arugula and remove excess stems; dry and set aside. Just before serving prepare the dressing by combining the juices of lemon with remaining olive oil, lemon zest, and salt and pepper. While asparagus is warm, toss with argula. Divide among 4 plates and top with shaved Parmesan cheese. Serve immediately. Makes 4 servings.

Corn and Arugula Salad

Ingredients:

Dressing:

1 large red bell pepper

1 tomato, cored, diced

1/4 cup extra-virgin olive oil

2 tsp. herb or wine vinegar

1 tsp. kosher salt

1 clove garlic, peeled

Salad:

2 tbsp extra-virgin olive oil

1 tbsp. herb or wine vinegar

1/2 tsp each salt and pepper

3 ears fresh sweet corn, shucked, cleaned

1/4 pound arugula, torn, washed (8 cups)

1/2 pint cherry tomatoes, halved

6 tbsp. coarsely grated Parmesan cheese

In blender, whirl all ingredients for the dressing until emulsified. With a rubber spatula, scrape through sieve set over small bowl, to remove seeds and skin. (You can also carefully remove these with a small slotted spoon. Set aside dressing. For the salad, whisk oil, vinegar, salt and pepper in a large bowl until well blended. Cook corn in boiling water for about 4 minutes; drain and rinse under cold water. Scrape the kernels from cobs into bowl with oil mixture; add remaining salad ingredients. Toss to coat all ingredients evenly. To serve, pour 1/4 cup vinaigrette around base of each of 4 plates. Top with salad. Garnish with olives if desired. Makes 4 servings.
 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

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