My F&W
quick save (...)

Frisée with Croutons

  • SERVINGS: 4
  • FAST
  • VEGETARIAN
  1. One 4-inch piece of leftover baguette (about 1 1/2 ounces), cut into 1/2-inch cubes
  2. 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  3. 1 large garlic clove, finely chopped
  4. 1 tablespoon Dijon mustard
  5. 2 teaspoons red wine vinegar
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon freshly ground pepper
  8. 1 large or 2 small heads of frisée, torn into 2-inch pieces
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.