Kick Up the Flavor
Known for having a peppery taste, arugula is commonly used to intensify flavor in salads of all sorts. Often used in conjunction
with vinaigrettes, the flavor of this leafy green is enhanced and mixes well with a variety of vegetables, fruits, and meats.
Our first recipe is Poached Egg and Arugula Salad Bruschetta. In this dish, top toasts with bacon-y arugula salad, or break
the egg and let the golden yolk run over all. For a simple side, riff on hash brown potatoes by tossing refrigerated potato
wedges with olive oil, salt, and pepper.
View Recipe: Poached Egg and Arugula Salad Bruschetta
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