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Arugula And Fennel Salad With Parmesan Curls

Healthycooking's picture
Ingredients
  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
  Water 3 Tablespoon
  Lemon juice 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Shaved parmesan cheese 1 Cup (16 tbs) (Fresh)
  Freshly ground pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian

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