James Beard Award-winner and Top Chef contestant Karen Akunowicz of Fox & the Knife in Boston turns this Italian-inspired bread salad into a hearty fall dish. Instead of tomato, fennel mingles with the vinaigrette to let the bread soak up its licorice notes, while the arugula lends the dish a hint of pepper. The lemony vinaigrette is so simple and tastes so much fresher than store-bought. Make a double batch to toss on other salads. It will keep in the fridge for up to a week. Add some shredded chicken to the salad to make it a meal. Source: EatingWell Magazine, September 2020

Karen Akunowicz
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, lemon zest, lemon juice, shallot, mustard, salt and pepper in a blender. Blend until smooth. With the motor running, slowly add oil until emulsified. (Alternatively, whisk the ingredients in a bowl.)

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  • Combine bread, arugula, fennel, basil and mint in a large bowl. Add the dressing and toss to coat. Sprinkle with Parmesan and pomegranate arils.

Nutrition Facts

269 calories; 16.8 g total fat; 2.8 g saturated fat; 4 mg cholesterol; 461 mg sodium. 271 mg potassium; 22.5 g carbohydrates; 4.2 g fiber; 6 g sugar; 5.7 g protein; 792 IU vitamin a iu; 10 mg vitamin c; 29 mcg folate; 108 mg calcium; 2 mg iron; 17 mg magnesium;