mezzomediArugula
Peppery and pungent leaf, lively and fresh bitterness.
Arugula is a salad with serrated leaves and a distinctive peppery taste. Crunchy and slightly bitter, it adds a pungent note to raw or cooked dishes. It is a staple of Mediterranean cuisine, especially Italian, where it enhances pasta, pizzas, and antipasti.
Best pairings
Mozzarella Classic87%Revisited Caprese salad: mozzarella's creamy sweetness delicately contrasts with arugula's herbaceous pungency.
Parmesan Classic86%Arugula and Parmesan shavings, a classic Italian salad.
Cherry tomato Classic84%Arugula and cherry tomatoes, a fresh and peppery salad.
Extra virgin olive oil Classic84%Arugula and olive oil: bitterness mellowed by fat.
Coppa Classic84%Bitter-peppery arugula dialogues with peppery spices, herbaceous flavor balances the fat.
Prosciutto Classic83%Peppery arugula and Parma ham, a salty-bitter contrast.
Bresaola Classic83%Bresaola, arugula, and Parmesan, a Piedmontese antipasto.
Feta Classic82%Peppery, bitter arugula creates interesting tension with feta's sweet saltiness.
Sun-dried tomato Classic82%Bitter arugula and sun-dried tomatoes create a contrasting salad.
Burrata Classic82%A luxurious mozzarella, burrata's extreme creaminess creates a softer harmony against peppery notes.
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FAQ
What goes with arugula?
Arugula pairs especially well with mozzarella, parmesan, cherry tomato, extra virgin olive oil and coppa. Revisited Caprese salad: mozzarella's creamy sweetness delicately contrasts with arugula's herbaceous pungency.
What can I substitute for arugula?
If you don't have it, try: endive, radicchio, spinach.