Arugula Salad

serves 4

• bag o’ arugula (probably 1/2 - 3/4 lb)
• 1ish lemon
• olive oil
• fresh parm block
• left over bread
• butter
• 1 garlic garlic clove
• salt and pepper

Take the garlic clove and rub it on 2-3 slices of the bread.  Tear the bread into pieces.  Heat up pats of butter in a pan over med heat and toss in the bread bits.  Coat.  Stir so the bread gets evenly toasted.

Shread some parm (about a 1/4 cup ish) and put in a salad dressing jar (I just use tupperware with a tight lid).  Squeeze in about 3/4 of the lemon (more or less as you prefer) and drizzle in some olive oil (2-3 T or as you see fit).  Add Salt and Pepper and Shake.  

Croutons should be finished toasting by now.  Wash and add arugula to a large bowl and toss with dressing and croutons.  Finish with thin slices of parm (the sides of most cheese graters have those fancy cheese slicing rungs!) ENJOY!