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
Chicory Salad with Giant Garlic Croutons

Photography: Dana Gallagher

Source: Martha Stewart Living, May 2000

Ingredients

  • 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

Directions

  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.

Reviews

Be the first to comment!