Arugula And Fennel Salad With Parmesan Curls
|French bread slice||3 Ounce, cut into 3/4-inch cubes (4 Slices, 3/4 Ounce Each)|
|Trimmed arugula||5 Cup (80 tbs)|
|Thinly sliced fennel bulb||2 Cup (32 tbs) (About 1 Small Bulb)|
|Thinly sliced red onion||1 Cup (16 tbs), separated into rings|
|Lemon juice||3 Tablespoon|
|Shaved parmesan cheese||1 Cup (16 tbs) (Fresh)|
|Freshly ground pepper||To Taste|
Preheat oven to 350°.
Arrange French bread cubes in a single layer on a baking sheet.
Bake at 350° for 15 minutes or until toasted.
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 Parmesan cheese, and sprinkle with pepper.