Mozzarella and Arugula Salad

By KeyIngredient

Ingredients

• Dressing:
• 2 Tbsp extra-virgin olive oil
• 4 thick slices crusty bread, cut into 1/2 inch cubes (or 8 thin slices)
• 1 large bunch (about 8 cups) arugula, ends trimmed, washed, dried and chopped into 2 inch pieces
• 1/2 lb fresh mozzarella at room temperature, sliced
• 1/4 cup extra-virgin olive oil
• 1 tsp shallot, finely minced
• 1/2 tsp salt, plus more to tate
• 1/4 tsp freshly ground black pepper, plus more to taste
• 1 Tbsp sherry wine vinegar

Details

Servings 4

Preparation

Step 1

To make croutons: heat 2 Tbsp olive oil in a medium skillet until simmering. Add bread and fry, tossing until crisp and golden on all sides.

To make dressing: in a small bowl, combine minced shallot, salt, pepper and vinegar. Whisk in 1/4 cup olive oil.

Toss arugula with dressing in a large bowl. If desired, add more salt and pepper to taste. Divide greens among four plates. Scatter croutons over each plate, then lay mozzarella slices on top. Makes 4 servings.