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Vegetables

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Shaved Fennel Salad

Fennel
Vegetables

Serves: 4
(serving size: 1 cup)

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

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

Directions

Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8–10 minutes for walnuts, 12–15 minutes for croutons. Let cool, then coarsely chop walnuts.

Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.

Adapted from Epicurious