"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Reply
 
Thread Tools Display Modes
 
Old 08-31-2005, 06:14 PM   #1
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
Sub for arugula?

I have a recipe for an arugula and parmesan salad that I want to serve to dinner guests on Friday. Problem: I can't always find really good fresh arugula. What would you all suggest as a sibstitute? Maybe baby spinach ?

Thanks for any suggestions.

__________________

__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 08-31-2005, 06:15 PM   #2
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
I think baby spinach would work.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 08-31-2005, 07:41 PM   #3
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
baby spinach for sure, not quite the same bite, but a little fresh lemon juice can make it nicely tangy.
__________________
Robo410 is offline   Reply With Quote
Old 08-31-2005, 07:50 PM   #4
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Yep, I'd go with baby spinach! It'll be great.
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 08-31-2005, 08:32 PM   #5
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Maybe chicory, escarole, or endive?
__________________
amber is offline   Reply With Quote
Old 08-31-2005, 08:47 PM   #6
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Lynda,

It depends on if you want that little bite the arugala gives..Spinach is wonderful, but if you want the nip, try escarole or endive..My favorite is escarole, it has a little nip, and a little chew to it, and it takes evoo, balsamic or wine vinegar and the parm would be great.. What ever you choose, I know your guests will leave your table very happy and full
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 09-01-2005, 03:26 AM   #7
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
If you can't find good fresh rocket (arugala) then sure - use something else. I like kadesma's suggestions about escarole. Something that might be a little closer would be cress - water, garden, winter. The thing that arugala brings to the dish is the "bite" ... and spinach isn't going to have that.

No matter what green you use I'm sure your guests will love it.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 09-01-2005, 05:11 AM   #8
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
Thank you all. I do want the "bite" so will look for escarole. I had thought of watercress, Michael, but can't get that here, either. How about raddicchio? Any opinions?
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 09-01-2005, 11:02 AM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
IMO radiccio and endive have a bitter "bite," while arugula and cress have a peppery "bite." They are really different to me.

I'd go with a mixture of baby spinach and cress. If you don't have cress either, I personally would just use the spinach because i don't much care for the bitterness of radiccio and endive.

But you can basically use whatever tastes good to you.
__________________
jennyema is offline   Reply With Quote
Old 09-02-2005, 02:33 PM   #10
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
For the closest duplication to the flavor of arugula, you'd want to probably use either Mizuna or Baby Mustard Greens. Tatsoi would also work but it will probably be harder to find than most other greens. Chicory and Baby Dandelion Greens would work as well, but they tend to lean towards more bitter than peppery.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.