Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Caramelized Lemon
What you need:
1 large piece of ciabatta with crust
1 large garlic clove, peeled
1/4 cup plus 3 tablespoons olive oil
Flake sea salt
Coarsely ground black pepper
6 ounces arugula (preferably wild, about 10 cups packed)
3 ounces aged Parmesan cheese, shaved into strips with vegetable peeler
What to do:
Preheat oven to 400°F. Line a baking sheet with foil. Rub crust of bread with garlic clove and tear bread into medium-sized chunks. Place bread on baking sheet and toss with 1/4 cup olive oil and a heavy sprinkle of salt and pepper. Arrange in a single layer and bake until golden and crisp (about 10 minutes). Cool and set aside.
Cut lemon in half and place flesh side down in a skillet over high heat. Cook until caramelized on the bottom.
In a large mixing bowl, add arugula. Toss with juice from lemon and 3 tablespoons olive oil. Sprinkle with salt and pepper. Add 1/2 of the croutons and 1/2 of the Parmesan cheese and toss.
Transfer the salad to individual bowls or a serving bowl and add remaining Parmesan cheese and croutons over top.