Arugula Salsa VerdePhoto by Hirsheimer & Hamilton
Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.
Recipe information
Total Time
5 minutes
Yield
Makes 12 servings
Ingredients
2 plum tomatoes, finely chopped (optional)
Finely grated zest of 1 small lemon
1 garlic clove, finely chopped
3 cups arugula leaves, finely chopped
1/4 cup coarse fresh breadcrumbs
1 tablespoon finely chopped capers
1 tablespoon red wine vinegar
3/4 cup extra-virgin olive oil plus more
1/4 cup finely grated Parmesan
Preparation
Mix tomatoes, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in 3/4 cup oil, then Parmesan. Pour a little oil on surface to keep salsa from discoloring.
Recipe notes
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