Wild arugula has slightly thinner, darker, more sharply fluted leaves and an edgier flavor than regular arugula. The leaves are very deeply cut on this wild version. Most chefs suggest eating wild arugula raw or just wilted to truly appreciate its flavor.
Arugula is an aromatic, peppery-flavored salad green that is typical of Italian cuisine. Its unique flavor can be used in either cold or hot recipes. Also known as rocket, roquette, rugula and rucola it is its peppery essence and mustard quality giving it a strong, spicy complex flavour that distinguishes arugula from other herbs and leafy greens.
Zesty accent in salads. Tender rounded leaves inject peppery pizzazz to mixed salads. Can also be enjoyed as a salad soloist, simply accompanied by a vinaigrette dressing.
Larger arugula leaves have a more mature flavor and thicker texture than their baby versions. Delicious topping on a homemade pizza, either raw or cooked, can also be added to soup, stew, salad, and sandwiches, to give a peppery and mildly spicy flavor.
In Italy Arugula is used in soups, but cooked it looses some of its flavor and tends to get mushy.
I love Arugula in salads, a snack or cut up with fresh tomatoes and mozzarella cheese and basil with balsamic dressing. Yummy! Add arugula chopped fine to a grilled cheese sandwich and it will take it to a whole new level.
Add arugula to hot pizza and serve when wilted. Toss arugula with shaved Parmesan and lemon vinaigrette for peppery salad. Stir whole leaves into red lentil soup at the end of cooking and serve when they have just wilted. Puree arugula, pine nuts, a little garlic, Parmesan cheese, olive oil, salt and pepper and you have arugula pesto.
With its peppery and slightly bitter flavor, arugula is a terrific green to throw into an otherwise boring salad.