I agree with a vinaigrette as a great choice with arugula. My favorite is balsamic vinaigrette - dijon mustard, minced garlic, Italian seasoning, salt, pepper, balsamic vinegar and extra virgin olive oil. I can't get enough!
I agree with Dina and luv... something light, olive oil, dash of white wine vinegar (maybe sherry or champagne vinegar if you have them handy), a bit of lemon juice optional, salt and pepper. The arugula has a peppery taste but the leaves are thin and fragile, and you don't want to drown the leaves in a creamy sauce - they will become an unappetizing mush. With arugula, less is more.
I like just olive oil, lemon juice, salt and pepper, maybe a little mustard. The leaves are so bright I feel that they stand up well to the lemon juice. So simple but, to my mind, perfect before pizza, pasta or a veal chop.
I like something simple: olive oil and a dash of white wine vinegar and lemon juice--and a tablespoon of dijon mustard. A balsamic vinaigrette works great too. Creamy not so much--sprinkle a little parmesan if you want some creaminess.
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