Frisée With Croutons And Spicy Olives Food

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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

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

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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