Arugula Salad With Shallot Vinaigrette And Crostini

Recipe Ingredients

		Shallot Vinaigrette
2/3 cup	157ml	Extra-virgin olive oil
1 cup	93g / 3.3oz	Shallot - minced (small)
3 tablespoons	45ml	Red wine vinegar
1 lb	454g / 16oz	Arugula greens - (2 bunches) - washed, and trimmed of stems
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Crostini
12		Baguette, 1/2" thick = (day old bread works too)
1/3 cup	78ml	Shallot oil
2 tablespoons	30ml	Chopped fresh herbs = (such as thyme, rosemary, parsley; Dry herbs work too)
		Freshly-ground black pepper - to taste
1/2 cup	99g / 3.5oz	Grated Parmigiano-Reggiano

Recipe Instructions

For the vinaigrette: Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes.

Remove from heat and let stand until cool.) Reserve 1/3 of a cup of the shallot oil for the crostini. Pour oil and shallots in a bowl and whisk in 3 tablespoons red wine vinegar.

For crostini: Cut day old or frozen bread into rounds 1/4-inch thick. Char grill or broil toasts on each side. Dot toasts with your infused shallot oil. Top toasts with chopped herbs, black pepper and grated cheese. Broil toasts until cheese is golden brown, 45 seconds to 1 minute.

Assembly: Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste. Serve with crostini.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1B21) - from the TV FOOD NETWORK"

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