Frisée With Croutons and Spicy Olives

Name: Frisée With Croutons and Spicy Olives
Total time: 15 min
Yield: 4 servings
Cuisine: french
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

Recipe from Jacques Pépin

Adapted by Jeff Gordinier

Frisée With Croutons and Spicy Olives — Fred R. Conrad/The New York Times

Total Time: 15 minutes
Rating: 5(29)
Comments: Read comments

Featured in: There’s the Wrong Way and Jacques Pépin’s Way

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Ingredients

Yield:4 servings

1½cups 1-inch bread cubes
1tablespoon olive, canola or peanut oil
1tablespoon spicy mustard
1teaspoon crushed and finely chopped garlic
¼teaspoon salt
¼teaspoon pepper
2teaspoons red wine vinegar
3tablespoons extra virgin olive oil
1large or 2 small heads frisée, cut into 2-inch pieces 5 to 6 cups
¼cup pitted spicy green olives
¼cup sun-dried tomatoes in oil, drained

Ingredient Substitution Guide

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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.

Ratings

5 out of 5

29 user ratings

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Comments

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wherie1 year ago

Cooked as written; a delightful and refreshing use of frisee from my CSA box. I would make this again!

SG2 years ago

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

SG2 years ago

Substituted olives with thinly sliced red onions - was amazing. And didn’t add mustard in dressing and it still tasted really good. Delicious!

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