Tomato, Fennel and Crouton Salad

Tomato, Fennel and Crouton Salad

  • Preparation 35 min
  • Cooking 15 min
  • Makes 4 to 6 servings
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Ingredients

  • Croutons

    • 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
  • Salad

    • 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

Preparation

  • Croutons

  • Salad

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