Arugula-and-fennel Salad With Parmesan Curls


  • 4 (3/4-ounce) slices French bread, cut into 3/4-inch cubes
  • 5 cups trimmed arugula
  • 2 cups thinly sliced fennel bulb (about 1 small bulb)
  • 1 cup thinly sliced red onion, separated into rings
  • 3 tablespoons water
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1 cup (2 ounces) shaved fresh Parmesan cheese
  • Freshly ground pepper


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