Name: Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon
Yield: 6 Servings
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

Skip to main content

Overhead view of an arugula salad in an ornate bowl topped with croutons and shaved parm.

Recipe notes

Back to top