Arugula Pear Salad Recipe (2024)

FAQs

What flavors go well with arugula? ›

Try pairing arugula with olives, thinly sliced sardines, or prosciutto, and tossing in zesty pickled onions, beets, or radishes (which can all lend brightness both in flavor and color). Maybe toss in some roasted red peppers or sun-dried tomatoes for a touch of sweetness to knock the bitter chip off arugula's shoulder.

Best Pears to Eat Raw

All ripe pears can be enjoyed raw, either eaten out-of-hand or sliced into salads. Here's what you can expect in terms of flavor and texture from common pear varieties: Anjou Pear: A firm, mild-flavored pear that is perfectly juicy. Red and green Anjou pears are nearly identical in flavor.

Pears are often considered best eaten fresh and just-sliced, making them a perfect partner for wholesome, simple snacking – think sliced pears atop whole-grain toast, wrapped with prosciutto, dipped in nut butters, or partnered with blue or aged, hard cheeses.

Blanching: Blanching involves quickly plunging the vegetables into boiling water and then transferring them to an ice bath to stop the cooking process. This method can help reduce bitterness. Place the arugula or spinach in boiling water for about 10 to 20 seconds, then immediately transfer them to a bowl of ice water.

Arugula vs Spinach

Both arugula and spinach are leafy green vegetables with tender leaves and crisp stems. Spinach has a deeper green color than arugula and a milder, more vegetal taste with slight bitterness, while arugula has a more intense, peppery, spicy flavor.

After you've cut slices out of the pear, now you can cut them into cubes. With the knife, carefully cut through the pear slices in the opposite direction making sure to cut across the slices. Now, you have cubed pear! Enjoy the cubes as a small and healthy snack or serve them in a salad.

Pears are wonderful eaten out of hand, but they also add elegance to tarts, pastries and other fall desserts. Poached whole in wine or transformed into compote, their flavor blends well with ginger, vanilla, orange peel, raisins and warm spices, such as clove and cinnamon.

Perry or pear cider is an alcoholic beverage made from fermented pears, traditionally in England, particularly Gloucestershire, Herefordshire, and Worcestershire, parts of South Wales and France, especially Normandy and Anjou, Canada, Australia and New Zealand.

According to this principle, cured meats such as mortadella, salami, and cooked ham go well with apples, peaches, exotic fruits, citrus fruits, pineapple, pears, and kiwi. While cured meats such as prosciutto, bresaola, and speck can be paired with figs, apples, apricots, watermelon, melon, strawberries, and berries.

Herbs and Seasoning: basil, dill, oregano, parsley, saffron, sage, thyme.

What flavor is arugula known for? ›

Arugula Flavor

Unlike its mild salad green counterparts, arugula's flavor is described as peppery, spicy, and a bit nutty, which makes sense considering it's in the same family as mustard greens.

What Does Arugula Taste Like? With a distinct peppery flavor, arugula is known for its spicy, sharp bite. The green's flavor may vary depending on its maturity and variety. Baby arugula, for example, is a small, less mature version of arugula and is often milder in taste, whereas wild arugula has a fiercer flavor.

Arugula grows fast. Set plants in the sunny garden in early spring for spring harvest or late summer for fall harvest. Plants prefer the cooler days of spring or fall.