Rustic Arugula Salad with Lemon Vinaigrette

Do you ever miss cooking when you’re traveling? I do!

When work travel gets a bit on the heavy side I find myself craving my kitchen and all the fun things I do in there. I just got back from a food blogger conference and the first thing I did was stop at the store so I could jam home and make something in my own kitchen.

All I did was throw together this arugula salad, but boy did it taste good to me. The best part was the tanginess of the the lemon viniagrette and the pan roasted fresh garlic croutons. And I suppose I should give a shout out to one of my favorite green – nice peppery arugula! Muah!

Print Recipe

Rustic Arugula Salad

Servings: 2 -3

Ingredients

• 4 cups or more fresh arugula
• 1 lemon
• 1-2 tablespoons extra virgin olive oil
• 1 cup cherry or strawberry tomatoes halved
• 2 or 3 hard-boiled eggs peeled and quartered
• 1 cup day-old crusty bread cubed
• 2 cloves garlic minced or chopped finely
• pinch or two kosher salt and freshly ground pepper
• small chunk Pamigiano or Pecorino cheese shaved or shredded
• 1 teaspoon or more red wine vinegar

Instructions

• Clean and prepare all veggies and ingredients. In small pan, saute garlic in a little olive oil for about 40 seconds on medium heat. Remove the garlic and add the bread cubes to the pan. Stir until little browned and add a little salt and pepper while you are turning them.
• Note: To cook the eggs, bring water to boil, turn off heat and cover. Let sit for about 15 minutes and your eggs will be perfectly boiled! I love this little trick because you will never over cook another hard-boiled egg again.
• Toss all ingredients, except the quartered eggs, in mixing bowl with a little olive oil, lemon juice, vinegar, salt and pepper. Add the garlic you removed from the pan and toss a bit more.
• Arrange in shallow dish, distributing eggs evenly and topping with the shaved cheese.
• Enjoy!

This is perfect for lunch on it’s own or served as a side salad with your favorite main dish.

Enjoy!