Ingredients
- 2 ounces leftover bread, cut into 1-inch pieces, about 2 cups
- 1 tablespoon virgin olive oil or peanut oil
- 1 tablespoon Dijon-style mustard
- 1 large clove garlic, peeled, crushed and chopped fine, about 1 teaspoon
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 tablespoon red wine vinegar
- 4 tablespoons virgin olive, canola or peanut oil
- 1 large or 2 small curly endive, cut into 2-inch pieces (8 to 9 cups)
- Nutritional Information
Nutritional analysis per serving (2 servings)
193 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 5 grams protein; 697 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Preheat the oven to 400 degrees.
- Place bread cubes in a bowl; sprinkle the tablespoon of oil over them. Toss gently. Arrange cubes on cookie sheet, and bake for 12 to 14 minutes, until nicely browned.
- In a large serving bowl, mix the mustard, garlic, salt, pepper and vinegar. Stir in the 4 tablespoons of oil.
- To serve, add the endive to the dressing. Toss thoroughly, and divide among 6 plates. Top with croutons.
Dining and Cooking