Rating: 4.25 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Frisee, red-leaf lettuce, and olive-flecked croutons offer an elegant twist on a classic Greek salad.

Martha Stewart Living, August 2007

Gallery

Credit: Yunhee Kim

Recipe Summary test

Servings:
6
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Ingredients

For the Croutons
For the Dressing
For the Salad

Directions

Instructions Checklist
  • Make the croutons: Preheat oven to 350 degrees. Toss bread with oil on a rimmed baking sheet. Bake until golden brown, 15 to 20 minutes. Let cool. (Croutons can be stored in an airtight container up to 1 week.)

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  • Make the dressing: Puree shallot, vinegar, and lemon juice in a blender. With machine running, gradually add oil in a slow, steady stream until emulsified. Season with salt and pepper.

  • Make the salad: Toss together salad ingredients. Sprinkle with croutons, and drizzle with dressing. Serve immediately.

Cook's Notes

Olive bread adds saltiness to the croutons, but you can use any rustic loaf.

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Reviews (2)

4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/24/2008
I AGREE YEAHCOOKING, WITHOUT THE CROUTONS, THIS SALAD IS GREAT FOR ALL SOMERSIZERS AND ANYONE ELSE ON A DIET. LOVE THE MEDITERRANEAN FLAVOR.
Rating: Unrated
06/02/2008
I did this recipe minus the croutons for it to be easier and healthier. I also just used a bag of baby mixed greens for ease. Dried dill works just as well and any kind of cucumber and tomato works. It was a great green salad with all of the flavors of the mediterranean.