Fennel and Arugula Salad with Pecorino Toscano

1. 1

   Preheat the oven to 350.

2. 2

   Brush the baguette slices with 1 tablespoon of the olive oil, transfer to a baking sheet and toast for 15 minutes, until golden.

3. 3

   Let cool, then break the bread into 3/4-inch pieces.

4. 4

   In a large bowl, combine the remaining 3 tablespoons of olive oil with the lemon juice.

5. 5

   Add the fennel, arugula, onion, Pecorino cheese and croutons, season with salt and pepper, toss well and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.