Arugula Salad with Garlic Croutons & Lemon Dressing

Arugula Salad

with Garlic Croutons & Lemon Dressing

20 MIN
$0.01 Serves 2-4
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From the Test Kitchen

This vibrant dish features peppery arugula and toasted garlic croutons brought together with a piquant dressing of shallot, lemon juice, dijon, and a touch of maple syrup—plus a sprinkle of savory parmesan cheese before serving.

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  • Nutrition
    PER SERVING
  • Calories
    310 Cals (est.)
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fresh
ingredients
Arugula Salad with Garlic Croutons & Lemon Dressing
Title
  • 4 oz Arugula
  • 1 Shallot
  • 1 Tbsp Dijon Mustard
  • 1 clove Garlic
  • 1½ Tbsps Maple Syrup
  • 1 Small Baguette
  • ¼ cup Grated Parmesan Cheese
  • 1 Lemon
time-saving
tips & techniques
How To: Dress a Salad
step-by-step
instructions
1 Make the croutons

Place an oven rack in the center of the oven, then preheat to 450°F. Large dice the baguette. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a bowl; add 1 tablespoon of olive oil and season with salt and pepper; stir to combine. Add the diced baguette and toss to coat. Transfer to a sheet pan; arrange in an even layer. Toast in the oven 6 to 8 minutes, or until browned and crispy. Remove from the oven and let cool. 

2 Make the dressing

Meanwhile, wash and dry the fresh produce. Peel the shallot; small dice to get 2 tablespoons (you may have extra). Halve the lemon crosswise; squeeze the juice into a large bowl to get 1 tablespoon (you may have extra), straining out the seeds. To the bowl of lemon juice, add the diced shallot, mustard, maple syrup, and a drizzle of olive oil. Season with salt and pepper. Whisk to thoroughly combine. 

3 Make the salad & serve your dish

To the bowl of dressing, add the croutons and arugula. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the cheese. Enjoy!

Tips from Home Chefs

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Arugula Salad

1 Make the croutons

Place an oven rack in the center of the oven, then preheat to 450°F. Large dice the baguette. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a bowl; add 1 tablespoon of olive oil and season with salt and pepper; stir to combine. Add the diced baguette and toss to coat. Transfer to a sheet pan; arrange in an even layer. Toast in the oven 6 to 8 minutes, or until browned and crispy. Remove from the oven and let cool. 

2 Make the dressing

Meanwhile, wash and dry the fresh produce. Peel the shallot; small dice to get 2 tablespoons (you may have extra). Halve the lemon crosswise; squeeze the juice into a large bowl to get 1 tablespoon (you may have extra), straining out the seeds. To the bowl of lemon juice, add the diced shallot, mustard, maple syrup, and a drizzle of olive oil. Season with salt and pepper. Whisk to thoroughly combine. 

3 Make the salad & serve your dish

To the bowl of dressing, add the croutons and arugula. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the cheese. Enjoy!