1bunch asparagusabout 16 pieces, washed, dried and with the tough ends trimmed
Olive oil for drizzling
Salt and pepper
2cupsstale challah breadcut into 1 inch cubes
2garlic clovesminced
4cupsbaby arugula
1cupchickenshredded
1/2cupjulienne carrots
1/4cupdried cranberries
Dressing:
2Tablespoonsred wine vinegar
1clovegarlicminced
1teaspoonDijon mustard
Juice from 1/2 lemon
1/3cupextra virgin olive oil
Salt and pepper to taste
Instructions
First, pre-heat the oven to 400 degrees F and break off the tough ends of the asparagus and quarter the red potatoes. Drizzle with olive oil, salt and pepper and roast for 25 minutes until tender.
While those are roasting, make your croutons! Cut challah bread into 1 inch cubes and drizzle with olive oil, salt, pepper and minced garlic. Roast for 10 minutes or until lightly browned.
Then make the dressing! Whisk together red wine vinegar, minced garlic, Dijon mustard, lemon juice and then slowly drizzle in olive oil while whisking. Season with salt and pepper to taste. Dress arugula in 3/4 of the dressing and then top with roasted potatoes and asparagus, shredded chicken, julienne carrots, dried cranberries and challah croutons and then drizzle with remaining croutons.