I needed some arugula for my sauce tonight, but all they ahd at the
store was a huge 4-oz tub. I used about 1/2 oz of it in sauce (recipe
follows), but I'm left with 3 1/2 oz. I plan to toss some into my salad
tomorrow. I have also used it in an oven-baked pasta topping (tomatoes,
arugula, garlic, onions, mushrooms roasted in the oven and tossed with
pasta), but I'm a little pastaed-out this week. What other good ideas
do you have for 3 oz arugula?
Recipe: Fresh herb sauce for grilled fish or chicken
1/2 oz arugula
1/2 oz fresh dill
1 T dijon mustard
8 oz sour cream
salt, pepper
Use hand blender to combine ingredients. Use as a topping for grilled
fish or chicken.
Next time I think I'm going to add a little tarragon into the mix as
well. But it was delicious on broiled striped bass, served with mashed
potatoes and steamed artichokes and salad.