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