Put a Rocket in Your Recipe

Once relatively unknown in this country, arugula--also called rocket, roquette and rucola --can now be found in all sorts of dishes. It’s tossed in soups, sauteed with vegetables, scattered over pastas, folded in sandwiches and tucked under the skin of spit-roasted chicken, as well as being mixed into salads. The lively, peppery flavor, long popular in France and Italy, may take some getting used to, but the taste for it is worth acquiring.

Arugula is sold in small bunches with the roots intact at many specialty produce markets. The leaves should be a bold green color, fresh-looking and not at all flimsy to the touch. Grit clings to the leaves, so allow a few minutes for washing (which you should postpone until just before using). Pat the leaves dry with paper towels.

Arugula is easy to grow but quite perishable, which makes it expensive in stores. Refrigerate it, unwashed, in an airtight plastic food bag, for no more than two days, because the leaves quickly yellow and become limp.

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Here, arugula is used as a contrasting flavor to the sweet scallops, citrus vinaigrette and fresh basil. This is an easy last-minute dish, once the sauce is made. The scallops cook in less than two minutes; just toss the greens in the remaining vinaigrette and the salad is ready.

WARM SCALLOP AND ARUGULA SALAD, CITRUS VINAIGRETTE 1 large shallot, minced 2 teaspoons Dijon mustard 2 teaspoons grated orange zest 1/2 cup safflower oil 1/2 cup orange juice 1 1/2 tablespoons fresh lemon juice 5 tablespoons red wine vinegar Salt Freshly ground pepper 20 sea scallops, about 1 pound 4 ounces total 12 to 16 cups arugula leaves, stems removed, and mixed lettuces such as frisee (chicory), radicchio, hearts of Romaine, torn into small pieces and chilled 1/4 cup loosely packed julienned basil leaves

Combine shallot, mustard, orange zest, oil, orange juice, lemon juice, vinegar, 1/4 teaspoon salt and pepper to taste in jar. Shake well to combine. Refrigerate until chilled. Can be made 2 days ahead and refrigerated.

Heat 1/2 cup vinaigrette in 10-inch non-stick skillet over medium-high heat. When hot, tip skillet so bottom is coated and add scallops in single layer. Once scallops are seared, about 1 minute, use tongs to turn. Cook until just firm, about 1 more minute. Do not overcook. Remove from heat.

Put greens in large bowl. Toss with 1/2 cup chilled vinaigrette. Arrange greens on 4 chilled dinner plates. Add 5 scallops to each salad. Drizzle evenly with remaining vinaigrette. Season to taste with salt and pepper. Garnish with basil leaves. Serve immediately. Makes 4 servings.

Each serving contains about: 403 calories; 513 mg sodium; 167 mg cholesterol; 29 grams fat; 12 grams carbohydrates; 26 grams protein; 0.08 gram fiber.

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This light, refreshing salad can be made several hours ahead; toss in the arugula just before serving. Together with cold roasted chicken, sliced rare lamb or chilled poached fish, it makes an ideal summer meal. Remember, a pasta salad maintains its flavor better when the pasta is chilled before tossing with the other ingredients. Only the shell of the tomato is used because of its firm texture; use the rest of the tomato in soups or sauces.

ORZO SALAD WITH DICED TOMATOES, OLIVES AND ARUGULA 1/2 pound orzo pasta, cooked al dente, rinsed, drained, tossed with 1/2 teaspoon olive oil, chilled 4 large ripe but firm tomatoes, shell only, cut into 1/3-inch dice 2 medium red onions, cut into 1/3-inch dice 20 Nicoise olives, pitted and cut in half 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil 1/2 teaspoon sugar 1/4 teaspoon salt Red pepper flakes 20 arugula leaves, stems trimmed, torn into smaller pieces

Toss orzo, tomatoes, onions, olives, vinegar, oil, sugar, salt and pepper flakes to taste together in small bowl. Adjust seasonings to taste. Refrigerate until chilled or for as long as 8 hours.

Just before serving, toss in arugula, adjust seasonings to taste and drain off excess liquid. Serve chilled. Makes 4 servings.

Each serving contains about: 415 calories; 300 mg sodium; 0 cholesterol; 15 grams fat; 55 grams carbohydrates; 9 grams protein; 1.34 grams fiber.

Note : Orzo can be refrigerated overnight or frozen up to 1 month in airtight plastic food bag.

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The rye flour sweetens the dough in this thin-crust pizza, making it a perfect foil for the assertiveness of the Pecorino Romano cheese, cracked pepper and arugula. The arugula leaves are placed on the pizza after it’s fully baked, then lightly brushed with garlic oil and popped back into the oven for just a minute.

THIN-CRUSTED PIZZA WITH ARUGULA, CRACKED PEPPER AND PECORINO ROMANO 1 package active dry yeast 1 teaspoon honey 1 cup warm water (105 to 115 degrees) 2 3/4 cups bread flour 1/2 cup rye flour Salt Olive oil 2 large cloves garlic, minced 1 medium sweet onion, thinly sliced 1/4 cup grated Pecorino Romano cheese Coarsely cracked black pepper 14 arugula leaves, stemmed

Stir yeast and honey into warm water. Let stand until foamy, about 10 minutes.

To knead dough in processor or mixer, put bread flour, rye flour and 1 teaspoon salt in processor bowl fitted with metal blade or into bowl of mixer fitted with dough hook. Turn machine on. Add yeast mixture and 2 tablespoons oil. Mix until dough is moist but still cleans sides of bowl. Add more flour by tablespoon if dough is too wet. Add water by teaspoon if dough is too dry. Once consistency is right, mix until dough is kneaded (supple and elastic), about 40 seconds in processor, about 6 to 8 minutes in mixer.

To knead dough by hand, put bread flour, rye flour and salt in large bowl. Make well in center. Put yeast mixture and oil in well. Gradually stir flour into liquid. Turn dough onto floured board. Knead until supple and elastic, about 10 to 12 minutes.

Transfer dough to large plastic food bag, squeeze out air and twist-tie top, leaving enough room for dough to expand. Place bag in bowl and let rise until doubled, about 1 1/4 hours. Punch dough down and use immediately or refrigerate overnight.

Generously flour work surface. Divide dough in half with sharp knife. Roll each piece into roughly 11 1/2-inch round. Transfer each to oiled baking sheet, preferably black steel, sprinkled with cornmeal. Pierce crusts with fork to vent as pizza bakes.

Combine 5 tablespoons olive oil and garlic. Gently warm in microwave oven or in skillet on stove top. Use back of teaspoon to spread 1 tablespoon oil and garlic pieces on each crust, including edges. Separate onion rings and scatter evenly up to edge. Drizzle each with 1 tablespoon garlic oil. Sprinkle 2 tablespoons cheese on each. Lightly season to taste with salt. Sprinkle generously to taste with pepper.

Bake at 450 degrees until underside is dark brown and edges only are golden, about 15 minutes. Do not overbake. Remove from oven. Arrange arugula on pizzas. Lightly brush leaves with remaining oil. Use remaining oil on edges. Put back in oven 1 minute, just to warm leaves. Cut into wedges. Serve hot. Makes 4 servings.

Each serving contains about: 791 calories; 764 mg sodium; 4 mg cholesterol; 44 grams fat; 84 grams carbohydrates; 16 grams protein; 0.53 gram fiber.