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Arugula Salad with Garlic Croutons, Shaved Parmesan, Lemon and Radish

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 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 (about 10 cups packed)
  • 2 radishes , thinly sliced into rounds
  • 2 tablespoons (or more) fresh lemon juice
  • 3 ounces Parmesan cheese , shaved into strips with vegetable peeler


  1. Preheat oven to 400°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
  4. cup olive oil.
  5. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool.
  6. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  7. Place arugula and radishes in large bowl.
  8. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired.
  9. Sprinkle with salt and pepper.
  10. Add 2/3 of croutons and half of Parmesan cheese and toss.
  11. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.