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Winter Greens With Fennel and Croutons

Winter Greens With Fennel and Croutons
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Serves 8| Hands-On Time: | Total Time:



  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.
By January, 2013

Nutritional Information

  • Per Serving
  • Calories 252
  • Fat 15g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 568mg
  • Protein 5g
  • Carbohydrate 25g
  • Sugar 3g
  • Fiber 5g
  • Iron 2mg
  • Calcium 91mg
What does this mean? See Nutrition 101 .

Quick Tip

Ergonomic Serving Hands from Nigella Lawson's Living Kitchen collection
To prep ahead: Make the croutons up to 3 days in advance; store at room temperature, covered. Make the dressing and prepare the greens up to 1 day in advance; refrigerate separately, covered. On the day of the party: Toss together the greens, dressing, and croutons before serving. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.