Chicory Salad with Giant Garlic Croutons

Serve croutons on the side, and allow guests to crumble them over the salad just before eating.

  • Servings: 4

Photography: Dana Gallagher

Source: Martha Stewart Living, May 2000


  • 1 clove garlic, minced
  • 1/4 small bunch fresh flat-leaf parsley, leaves picked and finely chopped, about 1/4 cup
  • 6 tablespoons extra-virgin olive oil
  • 1/2 loaf Italian white bread, cut into twelve 1/4-inch-thick slices
  • Coarse salt
  • 1/2 head each escarole
  • 1/2 head frisee
  • Juice of 1 large lemon
  • Freshly ground pepper


  1. Heat oven to 350 degrees.

  2. Combine garlic and parsley in a small bowl. Using a total of 2 to 3 tablespoons olive oil, brush both sides of bread. Sprinkle one side liberally with the garlic-parsley mixture. Season with salt. Arrange on a baking sheet, and toast in oven until golden and crisp, 15 to 18 minutes. Set aside.

  3. Discard tough stems of chicories. Tear into bite-size pieces, and place in serving bowl. Combine lemon juice and remaining olive oil. Drizzle over greens, and season with salt and pepper. Serve salad with reserved croutons.


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