Bread Salad with Chili Lemon Dressing
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 week’s 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.
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 this is a simple take on a bread salad using arugula and instead of croutons, toasting thin slices of french bread.
Bread Salad with Chili Lemon Dressing
Ingredients
- 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
Instructions
- 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, and 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.
