Curly endive with croutons in a warm mustard-garlic vinaigrette.
The classic French salad « frisée aux lardons » has been perfected by the famous chef Escoffier in the 19th century, adapted here for you without any animal product.
|3 cups||curly endive, torn into bite-size pieces||120 g|
|3 tbsp||olive oil||45 mL|
|2 slices||bread, whole wheat, cut into small cubes||70 g|
|1 clove||garlic, finely chopped|
|1/2 tbsp||wine vinegar||8 mL|
|1 tsp||Dijon mustard||5 mL|
|ground pepper to taste [optional]|
- Tear the lettuce leaves into bite-size pieces and put them in a salad bowl. Set aside.
- Heat half of the oil in a pan over medium heat. Cut the bread slices into small cubes and add them to the pan. Fry the cubes, with frequent turning, until browned, about 7 min. Remove the bread cubes with a slotted spoon or tongs and drain them on paper towels.
- Add the remaining oil to the pan over low heat. Finely chop the garlic and add it to the pan. Cook 1 min with stirring, then pour in the vinegar and mustard. Warm through and season to taste. Pour the dressing over the salad, then add the croutons. Serve.
Nutrition Facts Table
per 1 Serving (110g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1||servings|
|Grain Products :||1||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
- Good source of :
- Fibre, Magnesium, Vitamin E
- Excellent source of :
- Folacin, Manganese, Selenium, Vitamin K
- Free :
- Added Sugar