Winter Greens With Fennel and Croutons
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
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
.
Similar Recipes
Quick Tip
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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