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:
6 ozs arugula (preferably wild; about 10 cups packed)
1 8-oz piece ciabatta with crust (preferably day-old)
1 large garlic clove, peeled
2 Tbsps (or more) fresh lemon juice
1/4 cup plus 3 Tbsps extra-virgin olive oil
3 ozs Parmesan cheese, shaved into strips with vegetable peeler
Equipment:
baking sheet
bowl
oven
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
