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.
PrintBread Salad with Chili Lemon Dressing
Description
Recipe for bread salad with chili lemon dressing inspired by Donna Hay
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.
- Category: Salad
