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Photo, Roberto Caruso.
4 slices Italian bread, preferably day-old, cut into 1-in. cubes
1/4 cup olive oil, divided
1/4 cup slivered almonds
1 tbsp lemon zest
2 tbsp lemon juice
1/8 tsp salt
1 thinly sliced fennel bulb, (fronds reserved)
1/4 cup finely chopped parsley
3 oranges, segmented
1/2 140-g log goat cheese, crumbled
PREHEAT oven to 400F.
TOSS bread cubes with 1 tbsp olive oil on a baking sheet until coated. Season with fresh pepper. Bake for 5 min. Remove from oven and stir. Push bread to one side of pan. Add almonds to other side of pan. Return to oven and bake until nuts and bread are toasted, 5 more min.
WHISK remaining olive oil with lemon zest, lemon juice and salt in a large bowl. Season with fresh pepper. Add toasted bread, fennel and parsley. Toss to coat. Divide among 4 plates. Top with toasted almonds, oranges, goat cheese and reserved fennel fronds.
Calories 374, Protein 10g, Carbohydrates 36g, Fat 22g, Fibre 7g, Sodium 367mg.
Excellent source of vitamin C.