Recipes, how-to’s and updates from our kitchen.

By clicking "submit", you agree to our terms of use and privacy and cookie policy.


Arugula Salad with Creamy Garlic Dressing

Email Arugula Salad

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Arugula Salad with Creamy Garlic Dressing

Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves Serve 2 to 4

  • 2 cups torn French bread
  • 3 tablespoons extra virgin olive oil (2 T. + 1 T.)
  • 1/4 cup grated Parmesan, plus more for sprinkling
  • 1 small clove garlic
  • 3 tablespoons buttermilk
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 cups baby arugula

Heat the oven (with the oven rack in the middle) to 375°.

For the croutons, tear a piece of French bread into bite-size pieces to get about 2 cups worth. Place onto a sheet pan and drizzle with 2 tablespoons of the oil. Toss well. Bake until golden brown and crispy, 8 to 10 minutes.

Meanwhile, in a food processor, combine the Parmesan, garlic, buttermilk, salt, pepper (about 6 turns on pepper mill), and the remaining 1 tablespoon of the oil. Pulse several times until blended and creamy.

Put the arugula into a salad spinner. Wash and spin dry. Transfer to a salad bowl and toss with the dressing and croutons. Serve sprinkled with a little more Parmesan.

This recipe was printed from:

Do it Step-by-step

Arugula salad with creamy garlic dressing-01


This Goes Well With...

Want Something Else?

Beet Salad with Walnuts and Dill
Beet Salad

Active: 15 minutes  |  Total: 1 hour 15 minutes