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Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon

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Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon

Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon

amanda

Equipment

  • - Garlic Press

  • - Salad Spinner

  • - Cheese Grater

  • - Mandoline Slicer

  • - Mixing Bowls

  • - Lemon Squeezer (Optional)

  • - Measuring Cups & Spoons

  • - Cutting Board and Kitchen Knife Set

  • - Salad Bowl with Leafy Wrap

  • - Oven-Safe Baking Sheet

Ingredients

  • 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

Instructions

1

Instruction 1

Preheat oven to 400°F. 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.
2

Instruction 2

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.
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