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Arugula and Spinach Bread Salad

  • Author: Tonja Engen

Scale

Ingredients

  • 1 bag of Arugula and Spinach mix
  • 1/2 cup toasted pine nuts
  • 20 slices Fresh Parmesan Reggiano (use a carrot peeler)
  • 2 cups french bread cut into cubes
  • For Vinaigrette:
  • 1/4 cup red-wine vinegar
  • 1 Tbls. Dijon mustard
  • Salt and black pepper, to taste
  • 1/2 cup extra-virgin olive oil

Instructions

  1. Whisk the vinegar, mustard, salt and pepper together in a small bowl. slowly add the oil and continue whisking until thickened. Set aside.
  2. Pour 1 Tbls. of olive oil in a skillet over medium heat and add bread cubes. Toast, stirring occasionally until light brown. Season with salt and pepper and remove to a bowl. Drizzle 2 Tbls. of vinaigrette over bread cubes and toss.
  3. In the same pan, add pine nuts and toast until lightly browned, approximately 5 minutes. Set aside.
  4. To assemble salad, add lettuces, pine nuts, and bread cubes. Shave parmesan over salad and toss with desired amount of dressing (you will have leftover dressing).
  5. Serve immediately.