Preheat the oven to 400°. In a large bowl, toss the diced bread with 1 tablespoon of the olive oil. Spread the bread on a large, rimmed baking sheet and toast in the oven for 10 minutes, or until golden and crisp. Let cool.
Light a grill or preheat a grill pan. Rub the tomatillos, jalapeños and garlic cloves with 1 tablespoon of the oil and grill over high heat, turning frequently, until charred and softened slightly, about 8 minutes.
Peel and mash the garlic to a paste. In a large bowl, whisk the garlic paste with the lime juice, sugar and the remaining 1/3 cup of olive oil. Season the dressing with salt and pepper. Peel and seed the jalapeños; finely chop them and add them to the bowl. Chop the tomatillos and add them to the bowl along with the frisée, baguette croutons and queso fresco. Season the salad with salt and pepper, toss well and serve immediately.
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