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Arugula Terrine Recipe

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The arugula terrine is made of jellified arugula water using agar agar as the jellifying agent. It is very easy to make and you’ll still surprise your diners with this molecular gastronomy salad.

Arugula Mix Ingredients (two servings)

- 2 cups fresh arugula

- 2/3 cup water

- 1 small shallot

- salt



Arugula Terrine Ingredients

- 200 g (7 oz) arugula mix

- 3.2 g Agar Agar

- 2 diced tomatoes

- parsley

- salt and olive oil



Blend arugula, peeled shallot and water in a blender to obtain a very smooth liquid. Try it and add salt and pepper to taste. If you have a Thermomix, use if for this step so you can then disperse and blend the agar agar while heating to hydrate it properly.

Put the liquefied arugula in a saucepan, dissolve the agar agar and bring it to the boil, stirring constantly with a beater. If using a Thermomix, set it to "varoma", let it boil for 2 minutes and then blend it a higher speed for 20 seconds. Take off the heat and skim to eliminate any impurities. Fill a flat square or rectangular container with the hot agar mix creating a layer of about 13 mm (half inch) thick. Let it cool down on the counter or in the fridge as long as the container can be completely horizontal so your terrine has a consistent thickness. It should set in about an hour.

Once the terrine is set, cut it in squares of 10 inch (change this slightly based on the dimensions of the container you used). Condiment the diced tomatoes with salt and olive oil and place over the terrine. Sprinkle chopped parsley on top.

Serving Suggestions

- Try the arugula agar terrine with diced pears and prosciutto

  • Dulce

    What do you mean by mix in the  Arugula mix for the terrine? Thanks

  • Chefsuarez

    how long can you store the arugula terrine without turning brown? please reply asap

    • Anonymous

      I always served it within a couple of hours so I really don’t know the answer. Sorry!

  • Lynn Daniella Hoffmann

    I’ve made your recipe above, and it turned out perfectly. Looks wonderful but I will say that in my opinion the taste is worse than awful. Arugula is a very bitter lettuce and making it this way is even more bitter. So, aside from the pretty colour, it’s inedible.

    Next time I’ll make this with baby spinach that has been blanched with a bit of lemon juice and water from the spinach itself.

    Thanks for the idea though!

    • QuantumChef

      Yes, you really need to like arugula to enjoy this dish. But you can use other greens as you suggested. Glad you liked the idea!

      • Lynn Daniella Hoffmann

        Thanks! Looking forward to trying some of the other recipes on this site :)