Arugula is one of those perfect foods that is even more perfect when grown on the North Fork. Whether you’re growing it in the garden of your summer home or buying it at the farmstands, its Vitamin C-packed-peppery leaves make a complete meal.
Sometimes the problem is that arugula might wilt after a few days in your fridge and may be better off in a chopped salad or sautéed in a bit of olive oil and garlic. A chopped salad can be substantial when including legumes and some roasted pepper. Although fresh is best, high quality, organic canned garbanzo beans and red peppers in a jar will suffice. You will also need extra virgin olive oil, balsamic vinager, sea salt and black pepper and a small piece of fresh mozzarella (not smoked since you want to showcase the freshness of the arugula). Dice the peppers and the mozzarella, chop the arugula, and drain the garbanzos. Place in bowl, drizzle with olive oil and a dash of balsamic. Salt and pepper to taste. Served with some rotisserie chicken as an entree.
