About Us saturday chef recipe

Arugula Salad with Garlic Croutons, Shaved Parmesan & Pears

Original date aired: June 26th, 2010

Overview

Arugula has a wonderful peppery flavour and is so nice to enjoy in a simple salad so that it's unique flavour is not overwhelmed. 

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Ingredients

Your "mise en place" for this recipe, is:

  • 1 - 8 oz piece of French bread, with crust
  • 1 large garlic clove, peeled
  • 1/4 cup extra virgin olive oil, plus 3 Tbsp for dressing
  • 6 oz arugula (preferably wild; about 10 cups packed)
  • 2 Tbsp fresh lemon juice
  • 1/2 cup walnuts or pecans
  • 3 oz Parmesan cheese, shaved into strips with a vegetable peeler
  • 2 oz prosciutto, thinly sliced (approx. 4 or 5 slices)
  • 2 firm, ripe pears

Directions

Preheat oven to 400F.

  1. Thickly slice the bread and place into the oven to bake for about 5 minutes. 
  2. Remove the lightly toasted bread and rub the bread with the peeled garlic clove. 
  3. Tear or cut bread into 1 inch pieces and place in a large bowl. 
  4. Toss with 1/4 cup of extra virgin olive oil. 
  5. Sprinkle bread lightly with salt and arrange in a single layer on a rimmed baking sheet. 
  6. Bake croutons until golden and crisp around the edges, about 10 minutes.  Let cool.
  7. Place the prosciutto on a baking sheet and place into the preheated oven.  Bake until crispy (appox. 7 to 10 minutes).  Set aside.
  8. Lower oven temperature to 375F.
  9. Place nuts on a baking sheet and bake until golden brown (approx. 5 to 8 minutes).
  10. Place the arugula into a large bowl.
  11. Drizzle arugula with 3 Tbsp olive and lemon juice (add more lemon juice, if desired).
  12. Sprinkle with salt and pepper.
  13. Halve pears lengthwise, core, and cut lengthwise into 1/4 inch thick slices.
  14. Add 2/3 of croutons, nuts, pears and half fo the Parmesan cheese and toss lightly.
  15. Transfer to a serving bowl and scatter the remainig croutons, nuts, pears and Parmesan cheese on top.

ENJOY!

Chef Judy Wood

 

 

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