Skill required: Salad lover
8-ounce piece ciabatta with crust (preferably day-old)
1 large garlic clove, peeled
1/4 cup plus 3 tablespoons extra-virgin olive oil
6 ounces arugula (preferably wild; about 10 cups packed)
2 tablespoons(or more) fresh lemon juice
3 ounces Parmesan cheese, shaved into strips with vegetable peeler
1. Preheat oven to 400 degrees F.
2. Rub crust of bread with garlic clove.
3. Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil.
4. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet.
5. Bake until golden and crisp around edges, about 10 minutes. Cool.
6. Place arugula in large bowl.
7. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired.
8. Sprinkle with salt and pepper.
9. Add 2/3 of croutons and half of Parmesan cheese and toss.
10.Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.
Yield: 4 servings
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