Arugula-and-Fennel Salad with Parmesan Curls

Ingredients

• 5 cups arugula trimmed
• 2 cups fennel bulb thinly sliced ( 1 small bulb)
• 3 ounce bread french cut into 3/4-inch cubes
• 3 tablespoons juice of lemon 
• 2 ounces parmesan cheese fresh shaved
• 6 servings pepper freshly ground
• 1 cup onion red separated thinly sliced
• 0.3 teaspoon salt 
• 3 tablespoons water 

Equipment

• bowl
• baking sheet
• oven
• peeler

Directions

1. Preheat oven to 35
2. Arrange bread cubes in a single layer on a baking sheet.
3. Bake at 350 for 15 minutes or until toasted.
4. Combine croutons, arugula, fennel, and onion in a large bowl.
5. Combine water, lemon juice, and salt; stir well.
6. Drizzle over salad; toss gently to coat. Spoon salad onto plates; top with cheese, and sprinkle with pepper.
7. Note: To shave Parmesan cheese, pull a swivel-blade peeler across the flat side of the cheese.