Arugula Salad with Lemon and Parmesan

Ingredients

• Garlic

  Raw

  ³⁄₁₆ clove or 0.5g

• Italian bread

  1 slice, large or 30g

• Arugula

  Raw

  2 cup or 40g

• Lemon juice

  Raw

  ⅓ tbsp or 5g

• Parmesan cheese

  Hard

  ½ oz or 14g

• Olive oil

  Salad or cooking

  1 ³⁄₁₆ tbsp or 16g

Directions

1. Peel garlic clove and shave the parmesan cheese into strips with a vegetable peeler. May use a loaf of ciabatta bread instead of slices of italian bread.
2. 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.
3. 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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