Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon

Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon
Photo by Coral von Zumwalt

Ingredients

  • 1 8-ounce piece ciabatta with crust (preferably day-old)
  • 7 tablespoons extra-virgin olive oil
  • 1 large garlic clove
  • 3 ounces Parmesan cheese
  • 6 ounces arugula (preferably wild)
  • 2 tablespoons fresh lemon juice

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 A...

View full recipe at Epicurious

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