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Gallery Chicory Salad with Giant Garlic Croutons Credit: Dana Gallagher Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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

Gallery Chicory Salad with Giant Garlic Croutons Credit: Dana Gallagher

Recipe Summary Servings: 4

Chicory Salad with Giant Garlic Croutons      Credit: Dana Gallagher

Chicory Salad with Giant Garlic Croutons

Credit: Dana Gallagher

Chicory Salad with Giant Garlic Croutons

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

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

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.

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All Reviews for Chicory Salad with Giant Garlic Croutons

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All Reviews for Chicory Salad with Giant Garlic Croutons

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest