Green Salad With Croutons
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2ounces leftover bread, cut into 1-inch pieces, about 2 cups
- 1tablespoon virgin olive oil or peanut oil
- 1tablespoon Dijon-style mustard
- 1large clove garlic, peeled, crushed and chopped fine, about 1 teaspoon
- ¼teaspoon salt
- ¼teaspoon freshly ground pepper
- 1tablespoon red wine vinegar
- 4tablespoons virgin olive, canola or peanut oil
- 1large or 2 small curly endive, cut into 2-inch pieces (8 to 9 cups)
Nutritional analysis per serving (4 servings)
196 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 119 milligrams sodium
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
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.
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