Arugula Salad with Brioche Croutons
- Makes: 8 servings
- Yield: 11 cups
- Hands On 20 mins
- Total Time 45 mins
Any crouton is delicious, but a crouton made with buttery brioche? Divine. It's a luxe addition to this simple lemon-dressed salad from Epicure Catering in Michigan. (This recipe makes a generous amount of croutons; store extras in an airtight container for a day or two.)
extra-virgin olive oil, divided
brioche, challah or other rich egg bread, cut in 3/4-inch cubes (3 cups)
lemon, zested and juiced
- For croutons: Preheat oven to 350 degrees . Separate garlic into cloves and peel cloves. In a small saucepan, heat 1/2 cup of the oil over low heat. Add garlic and simmer, just bubbling slowly for 10 minutes or until soft. Let cool. Transfer oil and garlic to a blender or food processor. Cover and blend or process until nearly smooth.
- In a bowl, toss brioche cubes with 2 tablespoons of the oil mixture to coat. (Reserve the rest for another use.) Sprinkle with salt and pepper to taste. Spread on a baking sheet lined with parchment paper. Bake 15 minutes or until browned and crisp, stirring every 5 minutes. Let cool.
- In a screw-top jar, combine lemon zest and juice, the remaining 1/4 cup olive oil and about 1/2 teaspoon salt and 1/4 teaspoon pepper. Shake well.
- Place arugula in a serving bowl. Drizzle with dressing and toss to coat. Top salad with croutons and serve.
(Arugula Salad with Brioche Croutons)Servings Per Recipe 8, carb. (g) 9, Niacin (mg) 0, Riboflavin (mg) 0, Polyunsaturated fat (g) 3, Folate (µg) 1, Monounsaturated fat (g) 15, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 0, sodium (mg) 160, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, pro. (g) 2, calcium (mg) 43, sugar (g) 1, Potassium (mg) 30, cal. (kcal) 246, vit. C (mg) 7, vit. A (IU) 418, iron (mg) 0, Fat, total (g) 24, chol. (mg) 21, sat. fat (g) 5, Thiamin (mg) 0