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
Heat oven to 350 degrees.
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.
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.