Ingredients

The following ingredients have 4 Servings
  • 6 slices day-old baguette, each 1 inch thick
  • 2 Tbs. olive oil
  • 1/4 tsp sea salt
  • 2 tsp. minced fresh thyme
  •  
  • 2 Tbs. white wine vinegar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. freshly ground pepper
  • 1/2 <a href="http://www.williams-sonoma.com/recipe/preserved-lemons.html"><b><u>preserved lemon</u></b></a>, peel only, minced
  • 1/3 cup olive oil
  • 4 cups arugula (rocket)
  • 1 cup <a href="http://www.williams-sonoma.com/recipe/pickled-beets.html"><b><u>pickled beets</u></b></a>, slices halved
  • 1/4 lb. ricotta salata cheese

Instruction

  • To make the croutons, cut the bread slices into 1-inch cubes. In a fry pan over medium heat, warm the olive oil. Add the bread cubes, reduce the heat to low and cook, turning once, until golden and crusty, about 4 minutes per side. Sprinkle with the salt and thyme, toss briefly and transfer to paper towels to drain.
  • In a large bowl, whisk together the vinegar, mustard, pepper and lemon. Gradually whisk in the olive oil until smooth. Add the arugula and beets and toss to coat well.
  • Divide the salad among individual plates. Using a vegetable peeler, shave the ricotta salata over the salads. Serve immediately. Serves 4.
  • Adapted from <i>The Art of Preserving,</i> by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).