Tender, peppery arugula is “ubiquitous to the Mediterranean diet and longevity cooking,” Diane Kochilas writes in “The Ikaria Way.” “Arugula is a nutrient-dense food high in fiber and phytochemicals; calcium for bone health and nerve and muscle function; potassium for reducing sodium’s negative effects; and vitamin C, an antioxidant that helps support the immune system.”
This simple, vibrant salad is a springtime staple at her cooking school on Ikaria, Greece. She likes to remove the stems of the arugula before using.
