Arugula Salad with Creamy Garlic Dressing

Name: Arugula Salad with Creamy Garlic Dressing
Yield: Serve 2 to 4
Ingredients: 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

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

Ingredients

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

Instructions

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.

step by step

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Tear a piece of French bread into bite-size pieces to get about 2 cups worth. Place on a sheet pan and drizzle with 2 tablespoons of oil. Toss well. Bake 8 to 10 minutes.

This recipe was printed from:
https://jessicaseinfeld.com/recipes/arugula-salad-with-creamy-garlic-dressing