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.
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