Shaved fennel salad
Indulge in the crisp freshness of shaved fennel salad, a delightful blend of tangy citrus, vibrant greens, and zesty vinaigrette. Perfect for a light, flavorful meal.
Ingredients:
- 2 cups coarsely torn sourdough bread
- 1/2 cup walnuts
- 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
- Kosher salt
- 3 Tbsp. sherry vinegar or red wine vinegar
- 1 garlic clove, finely grated
- ¼ tsp. crushed red pepper flakes
- 2 fennel bulbs with fronds
- 3/4 cup torn mint leaves
- 1/2 lemon
- 2 oz. Parmesan, shaved
Instructions:
- Preheat the oven to 400°F. Spread slices of bread on one side of a rimmed baking sheet and put walnuts on the other side since they require different cooking times. Drizzle the bread slices with 3 tablespoons of oil, sprinkle with salt. Mix well, gently pressing the bread to soak up the oil evenly. Bake until the walnuts are golden and the bread slices are deeply browned and crispy, about 8 to 10 minutes for walnuts and 12 to 15 minutes for bread. Allow them to cool, then roughly chop the walnuts.While the bread and walnuts are baking, combine vinegar, minced garlic, and red pepper flakes in a medium bowl. Let it sit for 10 minutes to let the garlic flavor infuse into the vinegar.Whisk 3 tablespoons of oil into the vinegar mixture, then add the bread croutons and chopped walnuts. Season with some salt and mix well until the croutons are coated and slightly softened. Set it aside.Trim the stalks and fronds from the fennel bulbs. Coarsely chop the fronds from the stalks and thinly slice the stalks. Place them in a large bowl. Halve the fennel bulbs and thinly slice them using a mandoline or practice your knife skills if you don't have one. Add them to the same bowl along with mint. Zest half of the lemon over the salad, then squeeze in the juice. Season with salt and toss to mix well.Divide the reserved bread crouton mixture among plates and sprinkle half of the Parmesan cheese on top. Arrange the fennel salad over the croutons, then sprinkle the remaining Parmesan on top and drizzle with oil.
Summary:
- Calories: 1721 kcal
- Fat: 138 g
- Protein: 46 g
- Carbs: 91 g
- Potassium: 2725 mg
- Magnesium: 270 mg