Ingredients
- 3 1-inch slice of pullman loaf, focaccia, or white bread, cubed, toasted lightly dry (should still be soft in middle)
- 1/2 of a large carrot or 1 small carrot slice into thin rounds or half moons
- 1/2 of a small celery root, wedged and sliced into small thin triangles
- 1/2 of a parsnip sliced thin into rounds or half moons
- 2 clove garlic minced
- 1 bunch flat leaf parsley roughly chopped
Vinaigrette
- 3 1-inch slice of pullman loaf, focaccia, or white bread, cubed, toasted lightly dry (should still be soft in middle)
- 1/2 of a large carrot or 1 small carrot slice into thin rounds or half moons
- 1/2 of a small celery root, wedged and sliced into small thin triangles
- 1/2 of a parsnip sliced thin into rounds or half moons
- 2 clove garlic minced
- 1 bunch flat leaf parsley roughly chopped
- 1/4 cup lemon juice
- 1/4 cup good olive oil
Preparation
Baking Directions:
For the vinaigrette, combine these two ingredients and reserve.
Shake together or whisk when it is time to use it.
In a bowl add your croutons, carrots, celery root, parsnip, and garlic to the bowl and toss with some lemon vinaigrette and taste vegetables for salt and acidity.
You want this to be a little tart and refreshing.
Season to your taste.
Add the arugula and parsley and toss again.
Add salt and lemon vinaigrette if needed.
This recipe is very flexible.
If you don't have celery root just use celery.
