Tomato, Fennel and Crouton Salad

Ingredients

• Croutons

  • 2 cloves garlic, halved
  • 2 tbsp (30 ml) olive oil
  • 3 cups (750 ml) cubed day-old bread (white, multigrain or whole-grain)
  • 1 sprig rosemary
  • Salt and pepper

• Salad

  • 1 bulb fennel, thinly sliced
  • 3 tbsp (45 ml) cultured cream (crème fraiche)
  • 2 tsp (10 ml) whole-grain mustard
  • 3 cups (750 ml) cherry tomatoes, halved
  • 1 red tomato, sliced
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (30 ml) chopped fennel fronds