Frisée with Croutons

Slideshow: Terrific Green Salads

  • Servings: 4

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  • One 4-inch piece of leftover baguette (about 1 1/2 ounces), cut into 1/2-inch cubes
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 large garlic clove, finely chopped
  • 1 tablespoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large or 2 small heads of frisée, torn into 2-inch pieces

How to make this recipe

  1. Preheat the oven to 400°. In a medium bowl, toss the baguette cubes with 2 teaspoons of the olive oil. Spread the bread on a baking sheet and bake for about 10 minutes, or until nicely browned.

  2. In a large bowl, mix the garlic, mustard, vinegar, salt and pepper together. Stir in the remaining 3 tablespoons olive oil.

  3. Just before serving, add the frisée to the bowl and toss with the dressing. Divide among 4 salad plates and sprinkle the croutons on top.

Contributed By Published October 1996

481870 recipes/frisee-with-croutons 2013-12-06T23:27:12+00:00 Claudine Pépin, Jacques Pépin dinner-party|french|salads|4|fast|vegetarian|weeknight-dinner october-1996,frisee with croutons,green salads,Jacque Pepin,Claude Pepin,homemade salad dressing recipes,frisee-with-croutons 481870

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