Tomato, Fennel and Crouton Salad
Tomato, Fennel and Crouton Salad
Ingredients
- 2 cloves garlic, halved
- 2 tbsp (30 ml) olive oil
- 3 cups (750 ml) cubed day-old bread (white, multigrain or whole-grain)
- 1 sprig rosemary
- Salt and pepper
- 1 bulb fennel, thinly sliced
- 3 tbsp (45 ml) cultured cream (crème fraiche)
- 2 tsp (10 ml) whole-grain mustard
- 3 cups (750 ml) cherry tomatoes, halved
- 1 red tomato, sliced
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 ml) chopped fennel fronds
Instructions
- With the rack in the middle position, preheat the oven to 350 °F (180 °C).
- In a large ovenproof skillet, lightly brown the garlic halves in the oil. Add the bread cubes and rosemary. Continue cooking, stirring frequently, until the bread begins to brown.
- Bake for about 10 minutes or until the bread is crisp. Remove the garlic and rosemary. Season with salt and pepper. Set aside.
Tomato, Fennel and Crouton Salad