6 Servings 10 min Cook
1 Clove Garlic
6 Slice, large (4-1/2" x 3-1/4" x 3/4") Italian Bread
12 Cup Arugula
2 Tbsp Lemon Juice
3 Oz Parmesan Cheese
7 Tbsp Olive Oil
Peel garlic clove and shave the parmesan cheese into strips with a vegetable peeler.
May use a loaf of ciabatta bread instead of slices of italian bread.
Preheat oven to 400°F.
Rub crust of bread with garlic clove.
Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil.
Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet.
Bake until golden and crisp around edges, about 10 minutes.
Cool.
DO AHEAD: Can be made 4 hours ahead.
Let stand at room temperature.
Place arugula in large bowl.
Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired.
Sprinkle with salt and pepper.
Add 2/3 of croutons and half of Parmesan cheese and toss.
Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.
