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Mâche Salad with Curry Vinaigrette

  • Total Time:
  • Servings: 4

Chef Eric Ripert combines three simple components into a lovely, unexpected salad: mache, crispy croutons and curry vinaigrette.

KEY: Christmas, Mother's Day, Thanksgiving, Appetizers/starters, Salads, Fast, Healthy, Vegetarian, Dinner, Lunch

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Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 3/4 teaspoon Madras curry powder
  • 3 ounces peasant or country bread, torn into 1/2-inch pieces (2 1/2 cups)
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • 2 ounces mâche lettuce (8 cups)
  • 1/4 cup chopped chives (1/4-inch pieces)

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How to make this recipe

  1. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Whisk in 1/4 teaspoon of the curry powder and add the bread. Toast over moderate heat, stirring frequently, until golden and crisp, about 8 minutes. Transfer the croutons to a plate.
  2. In a bowl, whisk the remaining 3 tablespoons of oil and 1/2 teaspoon of curry powder with the lemon juice; season with salt. Toss gently with the mâche and chives; transfer to plates and top with the croutons.
Contributed By Photo © John Kernick Published June 2014

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