Arugula & Parmesan Salad

Working in center city Philadelphia, I have access to the some pretty fabulous spots for lunch. However, when I don’t feel like spending a fortune or when my work load requires that I stay in, this salad is my go-to. The arugula is peppery and flavorful, the parmesan is perfectly salty, and the crunchy croutons are to die for. In fact, my sister and I have been known to bake a batch of these croutons, and have to make another because we devour the first as soon as it leaves the oven.

You would think I would get some sideways glances for my elaborate lunches, but the engineers and architects at my firm are a cultured bunch. The things that come out of the microwave range from lemongrass scented thai dishes to banana leaf wrapped latin dishes. So this salad is pretty low-brow in comparison.

Arugula & Parmesan Salad
Yields: 1 Serving

1/8 baguette
drizzle of olive oil
kosher salt
black pepper
1 cup baby arugula
5 thin shards of Parmesan
1 tablespoon pine nuts
1/4 lemon
1 1/2 tablespoons olive oil

Preheat your oven to 350 degrees. Dice the baguette into 1 inch chunks. Place the baguette pieces onto a sheet pan, drizzle it with olive oil and sprinkle it with salt and pepper. Place it into the oven for fifteen minutes. 
Combine the lemon juice with the olive oil and add a little bit of salt and pepper before whisking it lightly with a fork. Toss the arugula leaves with the vinaigrette. Finally, sprinkle the arugula with the pine nuts, croutons and parmesan. 

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