Thanksgiving Stuffing Salad

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Salad:

1 large baguette, cut into 1-inch cubes

2 tablespoons extra-virgin olive oil

1 cup distilled white vinegar

2 tablespoons sugar

1 medium red onion, halved and thinly sliced

One 5-ounce container arugula

4 celery stalks, thinly sliced on the bias

1 large carrot, halved crosswise and peeled in long strips

1 leek, white and light green parts only, halved lengthwise, thinly sliced and soaked in cold water to remove grit

1/4 cup loosely-packed fresh sage, chopped

2 tablespoons fresh thyme

Dressing:

1 cup extra-virgin olive oil

2 to 3 teaspoons vegetable bouillon concentrated paste (not cubes)

Juice of 2 lemons

2 cloves garlic, grated

Kosher salt and freshly ground black pepper

Grated Parmesan, for serving