Winter Greens With Fennel and Croutons

Winter Greens With Fennel and Croutons
David Meredith
Homemade croutons are easy to make and add a fresh, flavorful crunch that store-bought versions can’t rival.

Get the recipe.
Serves 8
preparation
20
minutes
cooking
30
minutes

Ingredients

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

 

Charlyne Mattox
January 2013

Nutritional Information

  • Per Serving
  • Calories 252
  • 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
What does this mean? See Nutrition 101.