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Warm Arugula Bread Salad with Lemon Vinaigrette

Here's how you make Warm Arugula Bread Salad with Lemon Vinaigrette
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  • Servings: 2
  • Prep: 15m
  • Cook: 0m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • FOR THE LEMON VINAIGRETTE
  • 1 whole lemon, halved
  • 2 garlic cloves, skin on and left whole
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Sea salt and freshly ground black pepper
  • FOR THE SALAD
  • Sourdough bread (about 4 cups, sliced 1-inch chunks of crusty, rustic-style sourdough bread)
  • 3 tablespoon olive oil
  • Sea salt
  • 2 chicken breasts, cooked then shredded (preferable grilled)
  • 2 tablespoons golden raisins
  • 2 tablespoons pine nuts, lightly toasted
  • 2 garlic cloves, smashed and roughly chopped
  • 4 cups loosely packed arugula (or watercress leaves, or mixed baby greens, washed and drained)
  • 1/2 red onion, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a bow whisk all ingredients together the vinaigrette. Refrigerate until ready to use.

  • Step 2: Preheat the oven to 450 degrees F.

  • Step 3: Place the lemon, cut side down, and the whole garlic cloves in an ovenproof dish and drizzle with 1 tablespoon of the olive oil. Roast the lemon and garlic until they’re soft and golden brown, about 30 minutes. Remove from the oven (but keep the oven on) and set aside until they’re cool enough to handle.

  • Step 4: FOR THE SALAD; Increase the oven temperature to 475 degrees F.

  • Step 5: Toss the bread chunks with the olive oil on a baking sheet and season with salt. Scatter the chunks in a single layer and toast until the bread is golden brown and the edges are crispy (about 12 to 15 minutes). Transfer to a large bowl.

  • Step 6: Juice the cooled lemon into a small bowl. Peel the garlic cloves, add to the bowl with the lemon juice, and smash them with a fork. Add the vinegar and gradually whisk in the remaining 3 tablespoons of olive oil. Stir in the parsley and season to taste with salt and pepper.

  • Step 7: Add the chicken, raisins, pine nuts, and garlic to the bread and combine. Drizzle with half of the vinaigrette, season to taste with salt and pepper, and toss gently to combine.

  • Step 8: Spread the salad on a rimmed baking sheet and place it in the oven for about 5 minutes, just to warm it slightly.

  • Step 9: Remove the salad from the oven and return it to the bowl you tossed it in. Add the arugula and scallions, and drizzle with the remaining vinaigrette. Toss gently to combine, season with additional salt and pepper if desired, and serve warm.

We hope you enjoy this recipe!

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