Ingredients
- 2/3 c. extra-virgin extra virgin olive oil
- 1 sm shallot chopped
- 3 Tbsp. red wine vinegar
- 1 lb arugula greens - (2 bunches) washed, and
- Â Â trimmed of stems
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 12 slc baguette, 1/2" thick
- Â Â (day old bread works too)
- 1/3 c. shallot oil
- 2 Tbsp. minced fresh herbs
- Â Â (such as thyme, rosemary, parsley, dry herbs work too)
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. grated Parmigiano-Reggiano
Description
For The Vinaigrette: Pour Extra Virgin Olive Oil Into A Microwave Safe Dish. Add In Shallots To Oil And Place Oil In Microwave. Heat Oil And Shallots For 30 Seconds On High. Remove…
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