Satisfy your seafood cravings with this light and refreshing salad.
Use your favorite bread loaf to make this easy salad.
Ingredients
- 8 oz.country bread, torn
- 2 tbsp.olive oil
- Kosher salt and black pepper
- 4Persian cucumbers
- 3 tbsp.red wine vinegar
- 2 tbsp.olive oil
- 1 tsp.caraway seeds
- 1/4red onion, sliced
- 1small fennel bulb, sliced
- 1 c.arugula
- Roasted salmon
Directions
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- Step 1
Preheat oven to 425°F. Toss together bread, olive oil, and salt and pepper on a rimmed baking sheet. Toast until golden brown, 8 to 10 mins.; cool. With a chef’s knife, lightly press cucumbers until split, then cut crosswise. Whisk together red wine vinegar, olive oil, and caraway seeds in a bowl. Add red onion, fennel bulb, arugula, and cucumbers; stir to combine. Serve topped with bread and flaked roasted salmon.
- Step 1