Directions:
- Toss bread cubes with 1/4 cup olive oil to coat. Place on a lightly greased baking sheet. Bake at 350° for 15 to 20 minutes, stirring occasionally. Set aside.
- Whisk together 6 tablespoons olive oil, red wine vinegar, balsamic vinegar, shallots, and basil. Pour over tomatoes. Season with salt and pepper to taste. Let stand 1 hour.
- Sauté red onion, garlic, red pepper flakes, and rosemary in 1/4 cup olive oil in a large skillet over medium-high heat 2 to 3 minutes or until crisp-tender. Stir in beans, and cook until thoroughly heated. Season to taste with salt and pepper. Set aside.
- Combine remaining 2 tablespoons olive oil and lemon juice; pour over fennel.
- Toss together croutons, marinated tomatoes, bean mixture, fennel, and arugula. Sprinkle with crumbled pecorino, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3676.62 Kcal (15393 kJ) | ||
| Calories from fat | 2314.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 257.2g | 396% | |
|---|---|---|---|
| Sodium | 2877.13mg | 120% | |
| Potassium | 2637.55mg | 56% | |
| Total Carbs | 303.34g | 101% | |
| Sugars | 34.68g | 139% | |
| Dietary Fiber | 29.38g | 118% | |
| Protein | 53.6g | 107% | |
| Vitamin C | 85.6mg | 143% | |
| Iron | 5.8mg | 32% | |
| Calcium | 910.4mg | 91% | |
| Amount Per 100 g | |||
| Calories | 202.75 Kcal (849 kJ) | ||
| Calories from fat | 127.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.18g | 396% | |
|---|---|---|---|
| Sodium | 158.66mg | 120% | |
| Potassium | 145.45mg | 56% | |
| Total Carbs | 16.73g | 101% | |
| Sugars | 1.91g | 139% | |
| Dietary Fiber | 1.62g | 118% | |
| Protein | 2.96g | 107% | |
| Vitamin C | 4.7mg | 143% | |
| Iron | 0.3mg | 32% | |
| Calcium | 50.2mg | 91% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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