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Thursday, September 15, 2016

Frisee With Croutons and Spicy Olives





Jeff Gordinier  
  Time 15 minutes 
 Yield 4 servings 

Featured in: There’s The Wrong Way And Jacques Pépin’s Way.

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

Preparation
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.
2. Mix mustard, garlic, salt, pepper and vinegar in a large serving bowl. Stir in oil.
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.

  Nutritional analysis per serving (4 servings)
183 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 3 grams protein; 453 milligrams sodium

Adapted from “Essential Pépin” by Jacques Pépin (Houghton Mifflin Harcourt, 2011)

http://cooking.nytimes.com/recipes/1013885-frisee-with-croutons-and-spicy-olives

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