Frisée With Croutons And Spicy Olives Food

FRISéE WITH CROUTONS AND SPICY OLIVES

Frisée With Croutons and Spicy Olives image

Provided by Jeff Gordinier

Categories brunch, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups 1-inch bread cubes
1 tablespoon olive, canola or peanut oil
1 tablespoon spicy mustard
1 teaspoon crushed and finely chopped garlic
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
1 large or 2 small heads frisée, cut into 2-inch pieces 5 to 6 cups
1/4 cup pitted spicy green olives
1/4 cup sun-dried tomatoes in oil, drained

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

Autumn Fruit and Frisee Salad with Panettone Croutons image

Provided by Michael Chiarello : Food Network

Number Of Ingredients 11

Ingredients

1 cup diced Panettone (1/2-inch dice)
2 tablespoons dried cherries
2 tablespoons diced dried apricots (1/4-inch dice)
2 tablespoons golden raisins
2 tablespoons honey
2 tablespoons champagne vinegar
4 to 5 tablespoons extra-virgin olive oil
1 large pear, peeled, cored and cut into slivers about 1/4-inch by 1 1/2-inches
1/4 large fennel bulb, about 3-ounces cut into slivers the same size as the pear
Salt and freshly ground pepper
4 cups roughly torn frisee or curly endive

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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