Arugula

Store in a plastic bag or sealed container in the crisper drawer. Arugula wilts quickly; use within 5 days of purchase for best quality. Wash just before eating.

Massage arugula lightly with dressing just before serving to soften its bite without wilting it completely.

Pair arugula with creamy ingredients (cheese, avocado, yogurt) to balance its peppery heat.

For a milder flavor, use younger, smaller leaves; larger leaves are more intensely peppery.

Arugula wilts quickly when heated, so add it to warm dishes at the last second for texture.

Trim the thick stems at the base before eating—they can be tough and bitter.

Cheese: parmesan, ricotta, goat cheese, mozzarella

Proteins: prosciutto, grilled chicken, fish, eggs

Citrus: lemon juice, lime, balsamic vinegar

Nuts: pine nuts, walnuts, hazelnuts

Other: avocado, tomatoes, roasted vegetables, garlic

Washing and storing arugula wet; it deteriorates much faster when damp.

Cooking arugula for too long, which destroys its peppery flavor and makes it mushy.

Using only arugula in a salad without balancing the bitterness—mix it with milder greens or dress generously.