Have you tried arugula? Also known as rocket, yes rocket, in many parts of the world. It has been cultivated for over 2,000 years and even makes a cameo in the religious text of 2 Kings as “field herbs”.  Although tender arugula leaves are susceptible to cold damage, in Kentucky many farmers use row covers and greenhouses to grow arugula early in the spring.

Some describe the taste of this leafy vegetable as “tangy” or “peppery.” Lots of people love arugula in salads, whether alone or as part of a larger group of greens. Arugula can also be used to add a unique flavor to omelets, pizza, or any dish you like! Or, try sautéing arugula just as you would spinach: just toss the arugula in the pan with some olive oil for a tasty side dish.

Vegetable Pizza

Intrigued? The good news is that you can already find arugula at some of your Lexington Farmers’ Market vendors!

Today, we are recommending a spring salad with lemon vinaigrette recipe featuring arugula as the star ingredient.

Ingredients

Arugula (1/2 pound, fresh)

Black Spanish Radish (1 medium, thinly sliced)

Parmesan (freshly shaved, as garnish)

Vinaigrette

Lemon juice (1/4 cup)

Olive Oil (1/2 cup)

Garlic (1 teaspoon, minced)

Salt (1/2 teaspoon)

Black Pepper (1/4 teaspoon)

Directions

Prepare arugula by rinsing and washing with cold water. Stir together lemon, olive oil, garlic, salt, and pepper. Coat arugula with the mixture to desired taste. Top with Parmesan and thinly sliced radish.

Recipe inspiration can be found on Epicurious.

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