Best Shaved Croutons Recipes

WILD ARUGULA SALAD WITH GARLIC CROUTONS, SHAVED PARMESAN, AND LEMON

Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon image

Provided by Maria Helm Sinskey

Categories Salad Garlic Appetizer Bake Vegetarian Quick & Easy Father's Day Dinner Parmesan Lemon Arugula Summer Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 8-ounce piece ciabatta with crust (preferably day-old)
1 large garlic clove, peeled
1/4 cup plus 3 tablespoons extra-virgin olive oil
6 ounces arugula (preferably wild; about 10 cups packed)
2 tablespoons (or more) fresh lemon juice
3 ounces Parmesan cheese, shaved into strips with vegetable peeler

Steps:

Preheat oven to 400°F. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Place arugula in large bowl. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper. Add 2/3 of croutons and half of Parmesan cheese and toss. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.

SHAVED CROUTONS

Shaved Croutons image

This recipe is more about technique than anything. I find these more delicate croutons preferable in a light green salad made with tender young greens or with soup like a cracker. Yu may use any French or Italian bread you prefer. Bag them up and include in a gift basket.

Provided by riffraff

Categories Brunch

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1/2 loaf italian whole wheat bread
2 -3 tablespoons olive oil
kosher salt
freshly cround black pepper

Steps:

Heat the oven to 350 degrees.
Lay the flat side of the loaf on a cutting board.
Cut the thinnest slices you can by using long strokes with the knife.
Slicing the "short"way, with more crust to guide the knife makes thin slices easier.
Cut off the crusts if you prefer and cut the slices into shapes if you wish, I like them rustic.
Toast on a baking sheet until golden brown.
Turn them over and toast, watching them closely so as not to burn.
Remove from the oven and brush very lightly with olive oil and sprinkle with salt and pepper to taste.

Nutrition Facts : Calories 132.8, Fat 6.1, SaturatedFat 1, Sodium 199.3, Carbohydrate 17.4, Fiber 2.6, Sugar 2.1, Protein 3.7

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