- Difficulty: Simple
- Makes: 4 portions
- Nutritional Info (per portion): Serving Size: 1 of 4 servings Calories: 833 Fat: 64 g Saturated Fat: 10 g Carbs: 49 g Fiber: 6 g Sugar: 8 g Protein: 19 g Cholesterol: 13 mg Sodium: 693 mg
- Total Time: 20 minutes
- Preparation: 15 minutes
- Cook Time: 5 minutes
Shallot Vinaigrette:
- 2/3 cup extra-virgin olive oil
- 1 small shallot, finely chopped
- 3 tablespoons red wine vinegar
- 1 pound arugula (about 2 bunches), cleaned and stemmed
- Kosher salt and black pepper to taste
Crostini:
- 12 baguette slices, each 1/2-inch thick (slightly stale bread is ideal)
- 1/3 cup shallot-infused oil (reserved from vinaigrette)
- 2 tablespoons freshly chopped herbs thyme, rosemary, parsley (dried herbs acceptable)
- Freshly cracked black pepper
- 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
- Prepare the vinaigrette: Pour the olive oil into a microwave-safe bowl, stir in the minced shallot, and microwave on high for 30 seconds. Set aside for 5 minutes to infuse. (Or warm the oil and shallots over low heat on the stove for 23 minutes, then cool.) Remove 1/3 cup of the shallot oil for the crostini. Transfer the remaining oil and shallots to a mixing bowl and whisk in the red wine vinegar.
- Make the crostini: Cut the baguette into 1/4-inch rounds. Grill or broil the bread until crisp and browned on both sides. Brush with the reserved shallot oil, sprinkle with herbs and black pepper, and top with grated Parmigiano-Reggiano. Broil until the cheese bubbles and turns golden, about 45 seconds to 1 minute.
- To serve: Toss the arugula with the shallot vinaigrette until evenly coated. Adjust seasoning with salt and pepper if needed. Serve the salad with the warm crostini.
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