Advertisement
Ingredients
2 ounces leftover bread, cut into 1-inch pieces, about 2 cups
1 tablespoon virgin olive oil or peanut oil
1 tablespoon Dijon-style mustard
1 large clove garlic, peeled, crushed and chopped fine, about 1 teaspoon
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoon red wine vinegar
4 tablespoons virgin olive, canola or peanut oil
1 large or 2 small curly endive, cut into 2-inch pieces (8 to 9 cups)
Nutritional analysis per serving
8 grams carbs; 196 calories; 9 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 1 gram fiber; 119 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.
Powered by
Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Place bread cubes in a bowl; sprinkle the tablespoon of oil over them. Toss gently. Arrange cubes on cookie sheet, and bake for 12 to 14 minutes, until nicely browned.
- Step 3
In a large serving bowl, mix the mustard, garlic, salt, pepper and vinegar. Stir in the 4 tablespoons of oil.
- Step 4
To serve, add the endive to the dressing. Toss thoroughly, and divide among 6 plates. Top with croutons.
Private Notes
Comments
Jacques recipe actually includes a half a tin of anchovies and the oil from the can. First, drain oil from anchovy can. Mince half the anchovies with garlic... almost to a paste. Continue with recipe as written above. Young dandelion greens, harvested in March. Jacques stated that his father said dandelion greens 3 times a year to purify the blood.