Sometimes you want a salad with twelve different and specific ingredients, a salad with fruit and nuts and cheese and about 3 other things you didn’t even think you could add to a salad. And then sometimes you want a salad so achingly simply and delicious throwing it together doesn’t even feel like cooking.
This is that salad. The arugula is slightly spicy while the simple lemon olive oil dressing is clean and bright. You get that satisfying crunch from the croutons and parmesan adds a nice nutty spice. It has all the flavor elements of a complicated salad with a quarter of the ingredients and a fraction of the effort.
Whether you are having this as a side or adding some grilled chicken and calling it lunch pair this salad with a glass of Sauvignon Blanc. The bright acidity of the wine is mirrored in such a crisp refreshing salad plus it helps to cut through some of the richness from the olive oil. Plus Sauvignon Blanc has this inherently earthy herbal quality that is really lovely with the spicy arugula.
- 1 8 ounce piece of ciabatta bread with crust (preferably already a day old)
- ¼ cup plus 3 tablespoons extra virgin olive oil
- 6 ounces arugula
- 2 tablespoons fresh squeezed lemon juice
- 3 ounces parmesan
- Preheat the oven to 400°F.
- Cut the bread into 1 inch chunks and lay out on a baking sheet lined with parchment paper.
- Drizzle the ¼ cup of olive oil over the bread and sprinkle with kosher salt and lots of cracked pepper.
- Toss with your hands to coat all the pieces evenly and then bake in the oven for 10 minutes, turning once half way through until golden and crispy on the edges.
- Place arugula in a large bowl and drizzle with remaining 3 tablespoons of olive oil and 2 tablespoons of lemon juice. Sprinkle with salt and pepper and toss to combine evenly.
- Add the croutons and parmesan cheese and toss to combine again.