Arugula and Olive Salad

Serves: 4-6
14 ounces arugula
24 oil cured black olives — pitted and halved

4 — 1-inch thick slices Ciabatta bread
Extra virgin olive oil for the bread cubes

4 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Salt and fresh cracked black pepper to taste

Preheat oven to 400 degrees.
Cut the bread into 1/2-inch cubes. Place the bread cubes in a bowl, add the some olive oil (to taste) and toss the bread cubes in the oil to coat. Arrange the cubes on a baking tray, and bake them at a 400 degree oven for 8 minutes, until they are well browned. Set aside.
In a bowl large enough to hold the greens, mix all the dressing ingredients. At serving time, add the arugula to the bowl containing the dressing, and toss well to combine. Divide the arugula among four plates, and sprinkle the olives and croutons on top and around the greens. Serve immediately.


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