Recipes Frisée with Croutons Be the first to rate & review! Terrific Green Salads By Claudine Pépin and Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 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 Directions 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. In a large bowl, mix the garlic, mustard, vinegar, salt and pepper together. Stir in the remaining 3 tablespoons olive oil. 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. Rate it Print