Shaved Fennel Salad from Bon Appetit Magazine

Boring salad begone. This is perfect for those with a fennel fetish.

Ingredients: 

• 2 cups coarsely torn sourdough bread
• 1/2 cup walnuts , toasted
• 6 Tbsp. extra virgin olive oil, plus more for drizzling
• salt
• 3 Tbsp. sherry vinegar or red or white wine vinegar
• 1 garlic clove, finely grated
• 1/4 tsp. crushed red pepper flakes
• 2 fennel bulbs with fronds
• 3/4 cup torn mint leaves
• 1/2 lemon
• 2 oz of shaved parmesan

Methods:

Toast the walnuts in a skillet on top of the stove. Toss the bread in 3 Tbsp. oil and season with salt. Toast in a 400 degree F. oven for 12-15 minutes until crisp.  

Whisk together the vinegar, garlic, pepper flakes and another 3 Tbsp. oil in a small bowl. Set aside.

Remove the stalks and fronds from the fennel bulb. Coarsely chop the fronds and slice the stalks thinly. Using a mandoline or very sharp knife, thinly slice the fennel bulbs. 

At some point you have to mix the ingredients together. I mixed the walnuts, croutons, dressing, shaved fennel bulb and torn mint  together in a plastic freezer bag, then plated those ingredients. On top, I placed the sliced stalks, fronds and shaved cheese. I then drizzled the salad with lemon juice, more olive oil and sprinkled on some Maldon salt. But use whatever method you like for putting the salad together.