Arugula-And-Fennel Salad With Parmesan Curls

  1. Preheat oven to 350u0b0.
  2. Arrange bread cubes in a single layer on a baking sheet. Bake at 350u0b0 for 15 minutes or until toasted.
  3. Combine croutons, arugula, fennel, and onion in a large bowl. Combine water, lemon juice, and salt; stir well. Drizzle over salad; toss gently to coat. Spoon salad onto plates; top with cheese, and sprinkle with pepper.
  4. Note: To shave Parmesan cheese, pull a swivel-blade peeler across the flat side of the cheese.

bread, arugula, fennel bulb, red onion, water, lemon juice, salt, parmesan cheese, freshly ground pepper

Taken from www.myrecipes.com/recipe/arugula-and-fennel-salad-with-parmesan-curls (may not work)

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