Arugula And Fennel Salad With Parmesan Curls Recipe
Ingredients
| French bread slice | 4 , cut into cubes | |
| Arugula | 5 Cup (16 tbs), trimmed | |
| Fennel bulb | 2 Cup (16 tbs), thinly sliced | |
| 1 cup thinly sliced red onion, separated into rings | ||
| Water | 3 Tablespoon | |
| Lemon juice | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Parmesan cheese | 1 Cup (16 tbs), shaved | |
| Ground pepper | 1 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.
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.
Chef
