Arugula is one of my touchstone ingredients. If it is featured on a menu, I will invariably order whatever it is on, I throw handfuls of it on pizza (even ordinary delivery versions), and have been known to eat it straight from the bag. Don’t get me started about how spectacular it tastes with fresh figs…
I’m weird, I know. But something about the peppery-bitter freshness of the greens does me in, every time.
Here’s the one problem: arugula needs to be used promptly or else it will soon turn limp, slimy, brown, or all of the above.
- 6 cups (moderately packed) arugula
- ¾ cup canned white beans (e.g., Great Northern or cannellini), drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons coarsely chopped walnuts
- 3 to 4 cloves garlic, peeled
- 3 tablespoons water, plus more as needed
- ¾ teaspoon fine sea salt, plus more as needed
- Sriracha to taste