If you're looking for a way to step your salad game up, look no further than our Fennel and Apple Salad with Garlicky Croutons. We toss shaved fennel and Granny Smith apples with toasted walnuts, homemade sourdough croutons and shreds of parmesan cheese, and then drizzle it all in a simple lemon-y vinaigrette.
Preheat oven to 350 degrees. Tear big pieces of sourdough bread. Toss the bread with 1 tablespoon of the olive oil, garlic powder, pepper, and 1/2 teaspoon of salt. Spread them out on a baking sheet and bake until golden brown and crisp, about 12-15 minutes. Keep an eye on them, they burn easily. When the croutons are almost done toasting, move them to one side of the pan and add the walnuts, toast for 2-3 minutes and remove everything from the oven. Let them both cool completely before adding them to the fennel and apple salad.
Cut off the stems of the fennel. Reserve the dark green fronds. Finely chop them. Slice the fennel in half lengthwise. Remove the core. Use a mandolin or very sharp knife to shave the fennel and apples. Squeeze a little bit of fresh lemon juice over them to prevent them from turning brown.
Whisk white wine vinegar, garlic, lemon juice, dijon, honey, and 1/4 teaspoon salt together in a small bowl. Slowly drizzle in remaining 1/4 cup olive oil while whisking the dressing. Season to taste with salt and pepper.
Set aside a handful of croutons, walnuts, and parmesan for garnish. Toss the apples, fennel, arugula, walnuts, and parmesan together. Drizzle with a 1/4 of the the dressing. Toss. Season with salt and pepper. Arrange the salad on a platter. Scatter the reserved croutons, parmesan, and walnuts on top. Drizzle with as much dressing as you'd like. Sprinkle with reserves fennel fronds.
Inspired/Adapted from Epicurious