Wild Arugula Salad With Garlic Croutons, Shaved Parmesan, And Lemon

  1. Preheat oven to 400u0b0F. 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:
  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.

crust, garlic, extravirgin olive oil, arugula, lemon juice, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/wild-arugula-salad-with-garlic-croutons-shaved-parmesan-and-lemon-242507 (may not work)

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