WILD ARUGULA SALAD w/GAR CROUTONS & PARM

By BobD

Ingredients

• 6 SERVINGS
• Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon
• 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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 400F.

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.

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.

Ingredient tip:
Wild arugula is dark green with spiky leaves. It has a more intense flavor than that of regular arugula.