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.
