Frisée With Croutons and Spicy Olives

Recipe from Jacques Pépin

Adapted by Jeff Gordinier

Frisée With Croutons and Spicy Olives
Fred R. Conrad/The New York Times
Total Time
15 minutes
Rating
5(24)
Notes
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Featured in: There’s the Wrong Way and Jacques Pépin’s Way

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Ingredients

Yield:4 servings
  • 1½cups 1-inch bread cubes
  • 1tablespoon olive, canola or peanut oil
  • 1tablespoon spicy mustard
  • 1teaspoon crushed and finely chopped garlic
  • ¼teaspoon salt
  • ¼teaspoon pepper
  • 2teaspoons red wine vinegar
  • 3tablespoons extra virgin olive oil
  • 1large or 2 small heads frisée, cut into 2-inch pieces 5 to 6 cups
  • ¼cup pitted spicy green olives
  • ¼cup sun-dried tomatoes in oil, drained
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

193 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 255 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Drop bread cubes into a skillet and sprinkle oil over them. Toss gently and cook over high heat, tossing occasionally, until cubes are browned on all sides. Remove from skillet.

  2. Step 2

    Mix mustard, garlic, salt, pepper and vinegar in a large serving bowl. Stir in oil.

  3. Step 3

    Add the frisée, olives and sun-dried tomatoes to the bowl and toss thoroughly. Divide among 4 salad plates and sprinkle the croutons on top.

Ratings

5 out of 5
24 user ratings
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Cooking Notes

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wherie

Cooked as written; a delightful and refreshing use of frisee from my CSA box. I would make this again!

SG

I substituted olives with very thinly sliced red onions since my husband doesn’t like olives. Great combo - oh yes, and didn’t do mustard in dressing. Still tastes amazing - the sun dried tomatoes and frisée is an amazing combo

SG

Substituted olives with thinly sliced red onions - was amazing. And didn’t add mustard in dressing and it still tasted really good. Delicious!

joan

What about the oil? In the dressing?

Sallie

Delicious! Used kinda peppery green olives; next time will try something a little less bitey.

LizzieMac

Simple. Delicious. Reliable. Enjoy just as is.

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Credits

Adapted from “Essential Pépin” by Jacques Pépin (Houghton Mifflin Harcourt, 2011)

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