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

Wild Arugula Salad With Garlic Croutons, Shaved Parmesan, And L is a salad that serves 6. One serving contains 231 calories, 9g of protein, and 13g of fat. For $1.25 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 34 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. A mixture of arugula, parmesan cheese, garlic clove, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Bon Appetit. With a spoonacular score of 51%, this dish is solid. If you like this recipe, take a look at these similar recipes: Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon, Chicken Caesar Salad with Croutons and Shaved Parmesan, and Arugulan and Shaved Parmesan Salad.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

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. You'll find wild arugula at farmers' markets and at some supermarkets.

 

Step by 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.

2. Bake until golden and crisp around edges, about 10 minutes. Cool. Do ahead: Can be made 4 hours ahead.

3. Let stand at room temperature.

4. Place arugula in large bowl.

5. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper.

6. Add 2/3 of croutons and half of Parmesan cheese and toss.

7. 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. You'll find wild arugula at farmers' markets and at some supermarkets.

Nutrition Information:

covered percent of daily need