4 ounces sourdough bread, torn into bite-size pieces
6 tablespoons olive oil, divided
kosher salt, to taste
½ cup walnuts
3 tablespoons red wine vinegar
1 garlic clove, grated
¼ teaspoon dried chili flakes
2 fennel bulbs (reserve fronds)
½ lemon, zest and juice
½ cup fresh mint
shaved Parmesan cheese, to taste
Instructions
Preheat oven to 400 degrees. In a medium bowl, combine the bread and 2 tablespoons olive oil. Season with salt and toss to coat. Spread in a single layer on one side of a baking sheet. Place walnuts on the other side of the baking sheet. Bake for 8 minutes. Remove walnuts from the oven, let cool and then roughly chop. Bake the bread for an additional 4 minutes and then remove from the oven.
In a medium bowl, combine the red wine vinegar, garlic and chili flakes; let sit for 10 minutes. Add 3 tablespoons olive oil and whisk until emulsified. Add prepared croutons and walnuts and stir to combine. Season with salt and set aside.
With a sharp knife or mandoline, slice the fennel bulbs into ⅛"-thick pieces and transfer to a large bowl. Add reserved fennel fronds, lemon zest and juice and mint. Season with salt and toss gently to combine. Arrange on a serving platter and top with crouton and walnut mixture and Parmesan cheese. Drizzle with remaining 1 tablespoon olive oil and serve at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/shaved-fennel-salad-with-croutons-and-walnuts/