I only ever use arugula for salads (and the occasional sandwich) because it has a great peppery bite that pairs really well with any number of different flavors and textures. The most simple, base recipe that I use for it is Arugula Salad with Lemon Vinaigrette. From that point, it's just a matter of choosing your toppings. Because this salad is bright and peppery, I like to top it with something creamy (like a cheese or avocado) and something crunchy (for texture variety).
Arugula Salad with Lemon Vinaigrette
For one full-share salad (Half-shares would...well...halve this):
-Arugula (washed and dried)
-Juice of one large lemon (about 3-4 tablespoons depending on the lemon)
-1 tsp of honey
-1/4 tsp of salt (you can add more to taste later)
-1/4-1/3 cup extra virgin olive oil
-Cracked black pepper, to taste
-In a large salad bowl, start making the vinaigrette. Whisk the lemon juice, honey, and salt until combined. Slowly drizzle in the olive oil (start with 1/4 cup). Check for taste at this point and add more oil or salt if necessary).
-Add the arugula to the bowl *only* when you're right about to serve the salad.
Here are my favorite ways to top this salad:
Arugula Salad with...
-Shaved parmesan and toasted pine nuts
-Sliced strawberries, crumbled goat cheese, and toasted pecans
-Sliced avocadoes and crispy oven roasted chickpeas
-Sliced apples and brie cheese (or crumbled gorgonzola)
Quinoa Salad with Arugula
-1 ½ cups quinoa, red or black (whatever color you want, but I used the Trader Joe’s red)
-3 cups water
-2T +1/4 cup extra virgin olive oil
-1 lb asparagus chopped into 1” pieces or 1lb yellow/green squash, sliced into quarters (any green vegetable would work here; use what’s in season)
-1 clove garlic
-1/4 cup fresh lemon juice
-1 small cucumber, sliced into quarters
-5 green onion, sliced (or 1 red onion)
-1/4 cup basil, minced
-1/4 cup mint, minced
-1/2 cup feta, crumbled
-1 small head of arugula, washed and dried (about 2-3 cups)
-Rinse quinoa well. Bring water to a boil in a saucepan and add the rinsed quinoa. Bring water back to a boil; cover with a lid and cook on low heat for 25 minutes. Let quinoa sit for 5 minutes before fluffing with a fork. Transfer quinoa to a large bowl and set aside.
-In a large pan, fry asparagus OR squash slices in 2 T of olive oil until tender-crisp, about 2-3 minutes. Let cool.
-To make the dressing, mash garlic with a pinch of salt to make a paste. Whisk in the lemon juice and let sit for 10 minutes. Slowly whisk in the ¼ cup of olive oil, basil, mint, salt, and pepper. Add to quinoa and zucchini mixture. Fold in the feta, sliced green onion, and arugula and then serve!