Lately I have been savoring the weekends. In addition to gardening and enjoying time with friends, I have been cooking. I tried new, easy and healthy dishes like Bread Salad with Lemon Chili Vinaigrette to try and make up for serving up all those treats I to you last month.
Today at 5 I will start a weeks vacation and I am counting down the moments. I get to play around the house, garden a bit more and spend time with these people. Of course Max will be happy to have me home too! The best part is I am going here. Sshhh don’t tell anyone.
I have heard great things about the Ojai Spa and look forward to tasting their spa cuisine. If you have any recommendations, please let me know.
Inspired by a recipe by Donna Hay’s this is a simple take on a bread salad using arugula and instead of croutons, toasting thin slices of french bread.
Bread Salad with Lemon Chili Vinaigrette
1/4 cup extra virgin olive oil
1 clove garlic, crushed
Sea salt and cracked black pepper
4 slices french bread
1 1/2 cups arugula
1 cup cherry tomatoes, halved
Shaved Parmesan
1/2 to 1 teaspoon crushed chili flakes
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon honey
Kosher salt
Freshly cracked pepper
Preheat oven to 350.
Combine the olive oil, garlic, salt and pepper and brush the bread. Placed the bread on a backing tray and bake for 10-12 minutes or until crispy and golden.
While the bread is in the oven make the dressing.
Place the chili, extra virgin oil oil, lemon juice in a bowl and stir to combine. Salt and pepper to taste.
Divide the bread, arugula and tomatoes between plates, spoon over the chili dressing and top with the parmesan to serve.
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