Sunday Menu – Parmesan Crusted Grilled Cheese, Arugula Salad with Mock Caesar Vinaigrette, Corn on the Cob
Farm Share Food – Arugula, Garlic, Corn
2 T plus 2 t olive oil, divided
¾ t favorite spice blend (Old Bay, Cajun Season)
2 clove garlic minced, divided
2 cups bread cubes (from leftover crusty bread)
2 t Dijon mustard
2 t Worcestershire sauce
½ t lemon zest
1 t lemon juice
1/8 t ground black pepper
4 cup Arugula
2 T parmesan cheese
Combine 2 t of olive oil with spice blend and half of the minced garlic. Microwave for 20 seconds. Add bread cubes and toss to coat. Spread bread cubes on a baking sheet and bake at 400 degrees for 15 minutes until golden.
In small bowl combine the other half of the garlic, Dijon, Worcestershire, lemon zest and juice, and black pepper. Add 2 T of olive oil slowly to create vinaigrette.
Toss Arugula, bread cubes, vinaigrette, and parmesan cheese to create salad.
This recipe was created by combining the recipes Creamy Caesar Salad with Spicy Croutons and Arugula Salad with Caesar Vinaigrette.
NOTE: The Parmesan Crusted Grilled Cheese sandwiches also use Arugula. Follow the link above in the menu for the recipe.