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Next time you're looking for a way to put your extra pile of peppery arugula to work, make this condiment. It adds a shot of spice and chlorophyll to any dish along with a little depth and plenty of salt thanks to lots of capers and a little Dijon mustard and balsamic vinegar.

Spread a thin layer on toast, toss a bit with cooked veg, or, naturally, hit a simple seared tofu sandwich with a good helping. Having this in your fridge makes for great, fast savory breakfasts that provide serious satiety.

Arugula Relish (with Capers, Dijon Mustard, and Balsamic Vinegar)

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yields about 3/4 cup

1/4 cup extra virgin olive oil

1 small clove garlic, crushed

1/4 tsp freshly cracked black pepper

2 tsp Dijon-style mustard

2 tsp balsamic vinegar

2 packed cups arugula leaves

2 TBSP drained capers

Add oil, crushed garlic, black pepper, mustard, and vinegar to a bowl. Whisk until emulsified. Set aside and let the garlic steep five (or so) minutes while you prepare the arugula.

Add arugula leaves to a food processor and pulse until broken into small pieces. Add capers and pulse to incorporate. Discard garlic clove from dressing. Add dressing to processor and process until well combined. Refrigerate until ready to use.