Fennel Panzanella
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
Ingredients
Directions
Nutrition Facts
Serving Size: 1 1/2 Cups
Per Serving:
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;