Shaved Fennel Salad

Shaved Fennel Salad by

Abby J


A refreshing winter salad that has a powerhouse of "FLAVOR"!

Serves: 6


  • 5 oz. arugula
  • 2 cups torn sourdough bread
  • ½ cup roasted walnuts
  • 6 tbsp. extra-virgin olive oil
  • 3 tbsp. sherry vinegar
  • 1 garlic clove, finely grated
  • ¼ tsp. crushed red pepper
  • 1 fennel bulb with fronds
  • ¾ cup mint leaves
  • 2 oz. parmesan, shaved
  • ¼ cup pomegranate seeds, for garnishing
  • 1 navel orange, cut into segments
  • 1 tsp. salt


  1. Preheat the oven to 400°F. Place bread on a baking sheet. Drizzle bread with 3 tbsp. of oil. Toss and squeeze bread with your hands to help it absorb as much oil as possible, until it is evenly coated. Bake for 12-15 minutes until croutons are browned and very crisp.
  2. 2. Combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit for 10 minutes for garlic to mellow and flavor the vinegar.
  3. 3. Whisk 3 tbsp. oil into the vinegar mixture, then add croutons and chopped roasted walnuts. Season crouton mixture with some salt and toss to coat; set aside.
  4. 4. R emove stalks and fronds from the fennel bulb. Cut fennel bulbs in half and thinly slice on a mandoline using a cut resistant glove.
  5. 5. Place arugula on a plate and top with fennel, top with half the crouton mixture & half the shaved parmesan.
  6. 6. Toss and top with the remaining parmesan,crouton mixture and garnish with the citrus, pomegranate seeds, and fennel fronds.