Wild arugula salad with garlic croutons, shaved parmesan, and lemon
Discover the perfect combination of peppery arugula, crunchy garlic croutons, savory shaved parmesan, and zesty lemon in this refreshing salad.
Ingredients:
- 8-ounce piece ciabatta with crust (preferably day-old)
- large garlic clove, peeled
- /4 cup plus 3 tablespoons extra-virgin olive oil
- ounces arugula (preferably wild; about 10 cups packed)
- tablespoons (or more) fresh lemon juice
- ounces Parmesan cheese, shaved into strips with vegetable peeler
Instructions:
- Preheat the oven to 400°F. Take a garlic clove and rub it over the crust of the bread. Tear the bread into 1-inch pieces and place them in a large bowl. Add 1/4 cup of olive oil and toss the bread pieces until they are evenly coated. Sprinkle some salt lightly over the bread pieces and then spread them out in a single layer on a baking sheet with rims. Bake in the preheated oven until golden and crispy around the edges, for about 10 minutes. Allow them to cool. This can be prepared in advance and kept for up to 4 hours. Just store them at room temperature.In a large bowl, place the arugula. Drizzle 3 tablespoons of olive oil and 2 tablespoons of lemon juice over the arugula. Adjust the amount of lemon juice based on your preference. Season with salt and pepper. Add 2/3 of the prepared croutons and half of the Parmesan cheese to the bowl with arugula and toss everything together. Transfer the salad to a serving bowl and top it with the remaining croutons and Parmesan cheese before serving.Tip: Wild arugula has dark green, spiky leaves and a more intense flavor compared to regular arugula. You can usually find wild arugula at farmers' markets and occasionally at certain supermarkets.
Summary:
- Calories: 1812 kcal
- Fat: 123 g
- Protein: 57 g
- Carbs: 122 g
- Potassium: 1040 mg
- Magnesium: 179 mg