Servings: Makes 4–6 servings
To make croutons: Preheat oven to 375°. Trim crust off bread, and cut slices into 1/2-inch cubes. In a medium bowl, combine bread cubes, 3 tablespoons avocado oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Toss well and place on a rimmed baking sheet. Bake 4 minutes, then turn cubes over with a spatula and continue baking until golden brown (4 to 7 minutes longer). Remove from oven and allow to cool.
To make vinaigrette: Put lemon juice in a small bowl. Slowly whisk in remaining avocado oil until blended. Season with salt and pepper to taste.
To make salad: Using a mandoline or a vegetable peeler, shave fennel into very thin slices. In a large bowl, combine fennel, grapefruit, arugula, croutons, and vinaigrette. Toss gently and season with salt and pepper if desired.
From the October 2008 issue of O, The Oprah Magazine
We Hear You!