Recipe provided by Chef Crusco Catering in Austin, TX.
Ingredients – Salad (for 8 people)
- 1 Container Arugula
- 1 Baguette – cut into 1/2 inch cubes, dress with EVOO/salt/pepper & roast at 400 degrees until golden
- 2 ounces Parmigiano Reggiano – several shavings
- 2-3 tbsps. EVOO – for dressing
- 1-2 tbsps. Lemon Juice – for dressing
- Sea Salt & fresh ground Pepper – to taste
Directions:
- To make the salad, add the Arugula to a plate or platter. Sprinkle the baguette croutons all over.
- Using a vegetable peeler, shave the Parmigiano Cheese all over the salad.
- Dress everything with EVOO & Lemon Juice.
- Season with salt and pepper. Enjoy!
