Coat cubes of bread with oil and garlic powder in a mixing bowl. Crack some fresh ground pepper and toss with a pinch of salt.
Heat a large skillet on medium heat, spread the cubes in an even layer and shake the pan every so often for an even toast. Once golden, let cool and set aside.
Whisk all the ingredients together until combined. Add a pinch of salt and fresh ground pepper to taste. If you are in a rush, throw all of the ingredients in a glass jar and shake until emulsified.
Fill a large serving bowl with baby crispy green leaf lettuce. One by one, layer the fennel, beets, radish, carrot, cherry tomatoes, and croutons.
Drizzle with a little vinaigrette and toss with salad tongs, or two large spoons.
Garnish with edible flowers and serve with extra dressing on the side.
Ingredients
Directions
Coat cubes of bread with oil and garlic powder in a mixing bowl. Crack some fresh ground pepper and toss with a pinch of salt.
Heat a large skillet on medium heat, spread the cubes in an even layer and shake the pan every so often for an even toast. Once golden, let cool and set aside.
Whisk all the ingredients together until combined. Add a pinch of salt and fresh ground pepper to taste. If you are in a rush, throw all of the ingredients in a glass jar and shake until emulsified.
Fill a large serving bowl with baby crispy green leaf lettuce. One by one, layer the fennel, beets, radish, carrot, cherry tomatoes, and croutons.
Drizzle with a little vinaigrette and toss with salad tongs, or two large spoons.
Garnish with edible flowers and serve with extra dressing on the side.