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.

Karen Akunowicz
Source: EatingWell Magazine, September 2020


Recipe Summary

20 mins
20 mins


Ingredient Checklist


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.)

  • 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; protein 5.7g 11% DV; carbohydrates 22.5g 7% DV; exchange other carbs 1.5; dietary fiber 4.2g 17% DV; sugars 5.7g; fat 16.8g 26% DV; saturated fat 2.8g 14% DV; cholesterol 4.3mg 1% DV; vitamin a iu 791.8IU 16% DV; vitamin c 10.1mg 17% DV; folate 29.3mcg 7% DV; calcium 108mg 11% DV; iron 1.8mg 10% DV; magnesium 17.3mg 6% DV; potassium 271mg 8% DV; sodium 461.3mg 19% DV.