Tomato, Fennel and Crouton Salad | RICARDO

Ingredients

• 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
• pepper
• 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