Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon
A fresh and elegant salad featuring crispy homemade garlic croutons, wild arugula, and shaved Parmesan cheese, all dressed in a simple lemon and olive oil vinaigrette.
Ingredients
- •1 piece ciabatta
- •1 clove garlic
- •¼ cup extra-virgin olive oil
- •6 ounces arugula
- •2 tablespoons lemon juice
- •3 ounces Parmesan cheese
- •shaved into strips with vegetable peeler
Cooking Instructions
- 1.
Preheat oven to 400°F. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
15 min
- 2.
Place arugula in large bowl. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper. Add 2/3 of croutons and half of Parmesan cheese and toss. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.
5 min
