Its peppery leaves add verve to all sorts of dishes, including Melissa Clark’s roasted cauliflower salad and Yewande Komolafe ...

The best flavor comes from fresh, firm leaves, which can remain like that for a long time if you take proper care of them. This time of year, it’s easiest to buy packaged arugula. However ...

3 cups arugula or butterhead lettuce (Bibb or Boston leaves), or another tender ... 1 1/2 tablespoons chopped shallot or onion, 2 tablespoons fresh lemon juice, 1/4 teaspoon salt, and a good dash ...

This time of year, my choice of salad leaves skews toward sturdy chicories (radicchio, endive, escarole), reliably crisp romaine hearts and more peppery greens like watercress or arugula.

This idea for healthy snacking is currently taking over the internet. So naturally, I had to try it out. This is a healthy cross-cultural take on sushi! Prosciutto takes the place of nori and ...

Stir in the parsley, dill, arugula and remaining 2 tablespoons olive oil. Rest mixture for a few minutes, then adjust seasoning, adding salt, pepper, oil or lemon juice to taste. Serve immediately ...