Arugula-And-Fennel Salad With Parmesan Curls

• 4 (3/4-ounce) slices French bread, cut into 3/4-inch cubes
• 5 cups trimmed arugula
• 2 cups thinly sliced fennel bulb (about 1 small bulb)
• 1 cup thinly sliced red onion, separated into rings
• 3 tablespoons water
• 3 tablespoons lemon juice
• 1/4 teaspoon salt
• 1 cup (2 ounces) shaved fresh Parmesan cheese
• Freshly ground pepper

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)