© John Kernick
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

Chef Eric Ripert combines three simple components into a lovely, unexpected salad: mâche, crispy croutons and curry vinaigrette. Slideshow: More Green Salad Recipes

How to Make It

Step 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.

Step 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.

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