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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Wild Arugula Salad with Garlic Croutons, Shaved Parmesam, and Lemon

Jacob Bailey

From Bon Appétit 


  • 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


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. Makes 6 servings

Ingredient tip: Wild arugula is dark green with spiky leaves. It has a more intense flavor than that of regular arugula. You'll find wild arugula at farmers' markets and at some supermarkets.