Rating: 2.5 stars
14 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 7
  • 1 star values: 1
  • 14 Ratings

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Credit: David Meredith

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

252 calories; fat 15g; saturated fat 2g; sodium 568mg; protein 5g; carbohydrates 25g; sugars 3g; fiber 5g; iron 2mg; calcium 91mg.
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