Arugula Salad with Olive Crostini

Ingredients

• 0.5 lemon
• 1 Garlic clove
• 80 g green olives (pitted)
• 50 g black olives (pitted)
• 1 tbsp Rapeseed Oil
• Salt
• Pepper
• 2 basil stems
• sugar
• 2 tbsp classic vegetable broth
• 2 tbsp olive oil
• 200 g red bell pepper (1 pepper)
• 80 g arugula (1 bundle)
• 4 slices whole‑grain baguette

Instructions

1. 1.

   Squeeze half a lemon. Peel the garlic and roughly chop.

2. 2.

   Place the garlic, 1 tbsp lemon juice, olives, and rapeseed oil in a tall bowl and pulse with an immersion blender until coarse. Season with salt and pepper.

3. 3.

   Wash the basil, shake dry, pluck the leaves, and roughly chop. Add to the olive paste and mix.

4. 4.

   Whisk the remaining lemon juice with salt, pepper, a pinch of sugar, vegetable broth, and olive oil in a bowl to make the vinaigrette.

5. 5.

   Halve the bell pepper, remove seeds, wash, finely dice, and fold into the vinaigrette.

6. 6.

   Clean, rinse, and dry the arugula. Toss with the pepper vinaigrette and divide among four plates.

7. 7.

   Toast baguette slices and spread them with the olive paste. Serve the crostini alongside the arugula salad.