Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 8-ounce piece ciabatta with crust (preferably day-old) |
1 large garlic clove, peeled |
1/4 cup plus 3 tablespoons extra-virgin olive oil |
6 ounces arugula (preferably wild; about 10 cups packed) |
2 tablespoons (or more) fresh lemon juice |
3 ounces parmesan cheese, shaved into strips with vegetable peeler |
Directions:
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.
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.
3. Ingredient tip: Wild arugula is dark green with spiky leaves. It has a more intense flavor than that of regular arugula. You'll find wild arugula at farmers' markets and at some supermarkets.
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