Winter Greens With Fennel and Croutons

winter-greens-fennel-croutons
Photo by David Meredith
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 252 calories
    • Fat 15 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 568 mg
    • Protein 5 g
    • Carbohydrate 25 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 91 mg

Ingredients

  1. Check 1/2 loaf country bread, torn into bite-size pieces
  2. Check 8tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 3tablespoons red wine vinegar
  5. Check 1tablespoon Dijon mustard
  6. Check 1 small head escarole, torn (about 8 cups)
  7. Check 1 small head radicchio, torn (about 6 cups)
  8. Check 1 small bulb fennel, thinly sliced

Directions

  1. Heat oven to 350° F. On a rimmed baking sheet, toss the bread with 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Bake, tossing once, until golden, 20 to 25 minutes. Let cool.
  2. In a large bowl, whisk together the vinegar, mustard, the remaining 5 tablespoons of oil, ¾ teaspoon salt, and ½ teaspoon pepper. Add the escarole, radicchio, fennel, and croutons and toss to combine.