Wild Arugula Recipe
Castelfranco, little gem, rosemary croutons
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Ingredients
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Salad Base
Croutons
Dressing
Method
Croutons Preparation
- 1
Prepare the Croutons
Preheat your oven to 375°F (190°C). Cut the bread into small cubes.
- 2
- 3
Bake the Croutons
Spread the seasoned bread cubes on a baking sheet in a single layer. Bake for about 10-15 minutes, or until golden brown and crispy, stirring halfway through.
Salad Preparation
- 4
Prepare the Greens
Rinse the wild arugula, Castelfranco, and little gem lettuces under cold water. Spin dry or pat gently with a kitchen towel.
- 5
Combine the Greens
In a large salad bowl, combine the wild arugula, Castelfranco, and little gem lettuces. Toss gently to mix.
Dressing Preparation
- 6
Make the Dressing
In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and black pepper until well combined.
Assembly
- 7
Assemble the Salad
Drizzle the dressing over the mixed greens and toss gently to coat. Top with the freshly baked croutons.
- 8
Serve
Serve immediately while the croutons are still warm and crispy. Enjoy your fresh wild arugula salad!