Wild Rocket Salad with Garlic Croutons, Shaved Parmesan, and Lemon

Ingredients for Wild Rocket Salad with Garlic Croutons, Shaved Parmesan, and Lemon

• 30g piece ciabatta with crust (preferably day-old)

• 1 large garlic clove, peeled

• 60ml plus 45ml extra-virgin olive oil

• 170g rocket (preferably wild

• about 2400ml packed)

• 2 tablespoons (or more) fresh lemon juice

• 90g Parmesan cheese, shaved into strips with vegetable peeler

How to make Wild Rocket Salad with Garlic Croutons, Shaved Parmesan, and Lemon

Preheat oven to 204°C. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with 60ml 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 rocket in large bowl. Drizzle with 45ml 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.