Arugula Salad with Lemon and Parmesan

Ingredients

• Garlic

  Raw

  1 clove or 3g

• Italian bread

  6 slice, large or 180g

• Arugula

  Raw

  12 cup or 240g

• Lemon juice

  Raw

  2 tbsp or 30g

• Parmesan cheese

  Shredded

  3 oz or 85g

• Olive oil

  Salad or cooking

  7 tbsp or 95g

Directions

1. Peel the garlic clove and shave the Parmesan cheese into strips using a vegetable peeler. Ciabatta bread can be used instead of Italian bread.
2. Preheat the oven to 400°F. Rub the crust of the bread with the garlic clove. Tear the bread into 1-inch pieces and place in a large bowl; toss with 1/4 cup olive oil. Sprinkle the bread lightly with salt and arrange in a single layer on a rimmed baking sheet. Bake until golden and crisp around the edges, about 10 minutes. Cool. Croutons can be made up to 4 hours ahead and stored at room temperature.
3. Place the arugula in a 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 the croutons and half of the Parmesan cheese and toss. Transfer to a serving bowl; scatter the remaining croutons and Parmesan cheese over and serve.

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