Grilled Garlic-Rubbed Bread Topped with Arugula, Lemon and Grana Padano


Makes 8 servings

  • 1 loaf pugliese bread or como bread,
  • sliced into 8 pieces 3/4 inch thick
  • 4 tablespoons extra-virgin olive oil (divided)
  • 2 cloves garlic, peeled and halved
  • 1/2 teaspoon grated lemon zest
  • Juice of 1/2 lemon
  • 8 loosely packed cups arugula (large stems removed)
  • Sea salt, medium to coarsely ground,
  • or kosher salt
  • 1/4 pound grana padano cheese, shaved with a vegetable peeler into thin pieces

Heat a grill or grill pan to high. Brush both sides of the bread slices with about 2 tablespoons olive oil. Grill the bread on each side until nicely toasted with a hint of char. Remove from the grill and immediately rub with the garlic halves until most of the garlic is transferred to the bread. Cut the grilled bread slices in half and place two halves on each plate.

In a small bowl whisk together the lemon zest, juice and remaining 2 tablespoons olive oil. In a large mixing bowl, toss the arugula with the lemon and oil dressing and a large pinch of salt. Toss again and adjust to taste with lemon juice, salt or oil, if needed. Put some arugula salad on each bread half. Garnish with shavings of the cheese and serve.

From Slinging Plates of Italian Comfort Food

Darryl Joannides

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