Arugula-and-Fennel Salad with Parmesan Curls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 (3/4-ounce) slices french bread, cut into 3/4-inch cubes |
5 cups trimmed arugula |
2 cups thinly sliced fennel bulb (about 1 small bulb) |
1 cup thinly sliced red onion, separated into rings |
3 tablespoons water |
3 tablespoons lemon juice |
1/4 teaspoon salt |
1 cup (2 ounces) shaved fresh parmesan cheese |
freshly ground pepper |
Directions:
1. Preheat oven to 350°.
2. Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 15 minutes or until toasted.
3. Combine croutons, arugula, fennel, and onion in a large bowl. Combine water, lemon juice, and salt; stir well. Drizzle over salad; toss gently to coat. Spoon salad onto plates; top with cheese, and sprinkle with pepper.
4. Note: To shave Parmesan cheese, pull a swivel-blade peeler across the flat side of the cheese.
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