Lemon Parsley and Parmesan plus Charred Carrots and Croutons
Ingredients
- 1 small loaf white Pullman bread, cut into 3/4-inch cubes (about 2 cups)
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmesan cheese, plus shavings
- 1 pound carrots, peeled, halved lengthwise, and cut into 3-inch pieces
- Coarse salt and freshly ground pepper
- 4 cups flat-leaf parsley leaves
- 1 tablespoon plus 1 teaspoon fresh lemon juice
Instructions
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