Arugula Recipes


For some reason, I adore arugula most when it’s offset by a little salt,  such as soy sauce.  In a bowl, depending on how many servings you will be making, mix 1 part each balsamic vinegar and soy sauce to 3 parts oil.  Tear or roughly cut up your arugula and mix with nuts (we use a small amount of pine nuts or walnuts), diced pieces of cheddar or Swiss cheese  (or, really any you like, though feta might not taste right in this case) and some raisins.  Pour the dressing over top and mix well.


Olive oil

A few garlic cloves


Half a lemon or a few splashes of lemon juice from a bottle

When we first started farming a few years ago, we joined a large crew that had one designated cook in order to simplify mealtimes.  She told me this recipe that she got from her sister, who has lived in France nearly her whole life now.  So simple, so scrumptious, it brings out the pleasant buttery texture of our mesclun.  Dice a few garlic cloves and sprinkle generously with salt–let sit for 5 minutes.  Then toss the salted garlic into a mason jar (or bowl, whichever you have) and add the juice of half a lemon (or lemon juice from a bottle is fine, too–that’s what I usually use).  Pour on a healthy amount of oil.  If using a mason jar, screw on a lid and shake well, or whisk well with a fork if you’re using a bowl.  Taste and adjust as you like!

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