Fennel, Carrot, And Jumbo Crouton Salad – Gh_9407

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Servings: 4 Difficulty: Advanced
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A vibrant salad featuring crisp fennel, sweet carrots, and pears topped with cheesy jumbo croutons
Fennel, Carrot, and Jumbo Crouton Salad - Gh_9407 recipe image

This refreshing salad combines the anise notes of fresh fennel with the sweetness of ripe pears and crunchy carrots. The dressing, made from roasted red peppers, adds a smoky depth that ties the flavors together beautifully. Topped with homemade jumbo croutons loaded with melted mozzarella and oil-packed dried tomatoes, each bite offers a delightful contrast of textures. It’s a perfect light meal for lunch or a substantial side dish for dinner. The combination of crisp greens, juicy fruits, and warm, cheesy bread creates a satisfying and elegant presentation that is sure to impress guests.

Fennel, Carrot, and Jumbo Crouton Salad - Gh_9407 recipe image
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Fennel, Carrot, And Jumbo Crouton Salad – Gh_9407

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 97.2

Description

This refreshing salad combines the anise notes of fresh fennel with the sweetness of ripe pears and crunchy carrots. The dressing, made from roasted red peppers, adds a smoky depth that ties the flavors together beautifully. Topped with homemade jumbo croutons loaded with melted mozzarella and oil-packed dried tomatoes, each bite offers a delightful contrast of textures. It&# 226;ÂÂs a perfect light meal for lunch or a substantial side dish for dinner. The combination of crisp greens, juicy fruits, and warm, cheesy bread creates a satisfying and elegant presentation that is sure to impress guests.

Ingredients

Directions

  1. Drain the roasted red peppers and reserve the oil if needed.
  2. In a blender or food processor, combine the drained roasted red peppers, olive oil, white wine vinegar, salt, and sugar.
  3. Blend on high speed until the mixture is completely smooth and pureed.
  4. Wash and dry the romaine lettuce and frisee.
  5. Coarsely chop enough romaine leaves to measure 2 cups packed.
  6. Trim the root end and stalks from the fennel bulb.
  7. Cut the fennel, carrots, and pears into matchstick-thin strips (julienne).
  8. In a large bowl, toss the julienned fennel, carrots, pears, chopped romaine, and frisee with the roasted red pepper dressing until evenly coated.
  9. Preheat the broiler according to manufacturer instructions.
  10. Thinly slice the oil-packed dried tomatoes to equal 1/3 cup.
  11. Brush both sides of the Italian bread slices with oil from the dried tomatoes jar.
  12. Arrange the bread slices on a small ungreased cookie sheet.
  13. Broil the bread until golden brown on both sides, turning once halfway through.
  14. Cut the mozzarella cheese into 8 thin slices.
  15. Place one slice of mozzarella on top of each toasted bread slice.
  16. Sprinkle the cheese-topped bread with coarsely ground black pepper.
  17. Return the bread to the broiler until the cheese melts slightly.
  18. Top each crouton with the sliced dried tomatoes.
  19. Line a large platter with the remaining romaine leaves.
  20. Spoon the dressed salad mixture onto the platter over the bed of leaves.
  21. Arrange the jumbo cheese croutons around the salad for serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 97.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 25.0g9%
Dietary Fiber 0.0g0%
Sugars 25.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salad, fennel, carrot, pears, croutons, mozzarella, dried tomatoes, roasted red peppers, italian bread, romaine, frisee, vegan, healthy, lunch, dinner, side dish, vegetables, fruit salad, cheese croutons
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