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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (1-pound) loaf ciabatta or other italian bread, cut into 1-inch cubes |
1 cup extra-virgin olive oil, divided |
2 tablespoons red wine vinegar |
1 teaspoon balsamic vinegar |
1/4 cup finely chopped shallots |
1/2 cup loosely packed fresh basil leaves, torn |
1/2 pound red cherry or grape tomatoes, halved |
1/2 pound yellow cherry or grape tomatoes, halved |
kosher salt |
freshly ground white pepper |
1 small red onion, finely chopped |
1 garlic clove, minced |
1 to 1 1/2 teaspoons dried crushed red pepper flakes |
1 teaspoon fresh rosemary, chopped |
1 (15-ounce) can cannellini beans, drained and rinsed well |
1 tablespoon fresh lemon juice |
1 fennel bulb, thinly sliced |
1/2 pound baby arugula |
pecorino cheese, crumbled |
Directions:
1. 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.
2. 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.
3. 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.
4. Combine remaining 2 tablespoons olive oil and lemon juice; pour over fennel.
5. Toss together croutons, marinated tomatoes, bean mixture, fennel, and arugula. Sprinkle with crumbled pecorino, and serve.
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