Arugula Salad With Shallot Vinaigrette And Crostini Recipe



  1. 2/3 c. extra-virgin extra virgin olive oil
  2. 1 sm shallot chopped
  3. 3 Tbsp. red wine vinegar
  4. 1 lb arugula greens - (2 bunches) washed, and trimmed of stems Coarse salt to taste Freshly-grnd black pepper to taste
  5. 12 slc baguette, 1/2" thick (day old bread works too)
  6. 1/3 c. shallot oil
  7. 2 Tbsp. minced fresh herbs (such as thyme, rosemary, parsley, dry herbs work too) Freshly-grnd black pepper to taste
  8. 1/2 c. grated Parmigiano-Reggiano


  1. For the vinaigrette: Pour extra virgin olive oil into a microwave safe dish.
  2. Add in shallots to oil and place oil in microwave.
  3. Heat oil and shallots for 30 seconds on high.
  4. Remove from microwave and let stand 5 min.
  5. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 min.
  6. Remove from heat and let stand till cold.)
  7. Reserve 1/3 of a c. of the shallot oil for the crostini.
  8. Pour oil and shallots in a bowl and whisk in 3 Tbsp.
  9. red wine vinegar.
  10. For crostini: Cut day old or possibly frzn bread into rounds 1/4-inch thick.
  11. Char grill or possibly broil toasts on each side.
  12. Dot toasts with your infused shallot oil.
  13. Top toasts with minced herbs, black pepper and grated cheese.
  14. Broil toasts till cheese is golden, 45 seconds to 1 minute.
  15. Assembly: Drizzle vinaigrette over salad and toss to coat.
  16. Season with salt and pepper, to your taste.
  17. Serve with crostini.
  18. This recipe yields 4 servings.