FRISéE WITH CROUTONS AND SPICY OLIVES
Provided by Jeff Gordinier
Categories brunch, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Drop bread cubes into a skillet and sprinkle oil over them. Toss gently and cook over high heat, tossing occasionally, until cubes are browned on all sides. Remove from skillet.
- Mix mustard, garlic, salt, pepper and vinegar in a large serving bowl. Stir in oil.
- Add the frisée, olives and sun-dried tomatoes to the bowl and toss thoroughly. Divide among 4 salad plates and sprinkle the croutons on top.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams
AUTUMN FRUIT AND FRISEE SALAD WITH PANETTONE CROUTONS
Provided by Michael Chiarello : Food Network
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees. Scatter the panettone cubes on a baking sheet and bake, tossing occasionally, until crisp and brown, about 1 hour. Be careful that they do not burn. Set aside. Put the cherries, apricots, and raisins in a medium bowl. Measure the honey and vinegar into a small pan or microwave safe bowl. Heat together just until warm. Whisk in 4 tablespoons olive oil and taste for balance. Add the remaining 1 tablespoon oil, if necessary. Pour over the dried fruits. Add the pear, fennel, and salt and pepper to taste. Pour the fruits and dressing over the greens in a salad bowl and toss well. Add the croutons and toss again. Serve immediately.
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