Tomato, Fennel and Crouton Salad

  • Preparation 35 MIN
    Cooking 15 MIN
  • Makes 4 to 6 servings






  1. With the rack in the middle position, preheat the oven to 350 °F (180 °C).
  2. In a large ovenproof skillet, lightly brown the garlic halves in the oil. Add the bread cubes and rosemary. Continue cooking, stirring frequently, until the bread begins to brown.
  3. Bake for about 10 minutes or until the bread is crisp. Remove the garlic and rosemary. Season with salt and pepper. Set aside.


  1. In a bowl, combine the fennel, cream and mustard. Season with salt and pepper.
  2. In another bowl, gently toss the cherry tomatoes, sliced tomato, lemon juice and oil. Season with salt and pepper.
  3. In a large serving dish, layer the fennel, croutons and tomatoes. Garnish with the fennel fronds.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/6 of the recipe

Content % Daily Value
Calories 175  
Total Fat 11 g  
Saturated Fat 3 g  
Sodium (salt) 225 mg  
Carbohydrates 17 g  
Fibre 3 g  
Protein 3 g