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


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

1 1/2 cups
269 calories; protein 5.7g; carbohydrates 22.5g; dietary fiber 4.2g; sugars 5.7g; fat 16.8g; saturated fat 2.8g; cholesterol 4.3mg; vitamin a iu 791.8IU; vitamin c 10.1mg; folate 29.3mcg; calcium 108mg; iron 1.8mg; magnesium 17.3mg; potassium 271mg; sodium 461.3mg.