Frisée With Croutons and Spicy Olives
Published October 18, 2011
Fred R. Conrad/The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups 1-inch bread cubes
1 tablespoon olive, canola or peanut oil
1 tablespoon spicy mustard
1 teaspoon crushed and finely chopped garlic
¼ teaspoon salt
¼ 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
¼ cup pitted spicy green olives
¼ cup sun-dried tomatoes in oil, drained
Nutritional analysis per serving (4 servings)
10 grams carbs; 193 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 2 grams fiber; 255 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Mix mustard, garlic, salt, pepper and vinegar in a large serving bowl. Stir in oil.
- Step 3
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.
Private Notes
Comments
Cooked as written; a delightful and refreshing use of frisee from my CSA box. I would make this again!
I substituted olives with very thinly sliced red onions since my husband doesn’t like olives. Great combo - oh yes, and didn’t do mustard in dressing. Still tastes amazing - the sun dried tomatoes and frisée is an amazing combo
Substituted olives with thinly sliced red onions - was amazing. And didn’t add mustard in dressing and it still tasted really good. Delicious!