Curly Endive Salad with Croutons

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Curly endive with croutons in a warm mustard-garlic vinaigrette.

The classic French salad « frisée aux lardons » has been perfected by the famous chef Escoffier in the 19th century, adapted here for you without any animal product.

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Preparation : 10 min Cooking : 10 min
230 calories/serving

Ingredients

3 cups curly endive, torn into bite-size pieces 120 g
3 tbsp olive oil 45 mL
2 slices bread, whole wheat, cut into small cubes 70 g
1 clove garlic, finely chopped
1/2 tbsp wine vinegar 8 mL
1 tsp Dijon mustard 5 g
1 pinch salt [optional]
ground pepper to taste [optional]
paper towels

Method

  1. Tear the lettuce leaves into bite-size pieces and put them in a salad bowl. Set aside.
  2. Heat half of the oil in a pan over medium heat. Cut the bread slices into small cubes and add them to the pan. Fry the cubes, with frequent turning, until browned, about 7 min. Remove the bread cubes with a slotted spoon or tongs and drain them on paper towels.
  3. Add the remaining oil to the pan over low heat. Finely chop the garlic and add it to the pan. Cook 1 min with stirring, then pour in the vinegar and mustard. Warm through and season to taste. Pour the dressing over the salad, then add the croutons. Serve.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

230

Fat

16 g

25 %

Saturated 2.3 g
+ Trans 0 g

12 %

Cholesterol

0 mg

Sodium

230 mg

10 %

Carbohydrate

19 g

6 %

Fibre

4 g

17 %

Sugars

7 g

Net Carbs

15 g

Protein

4 g

Vitamin A

11 %

Vitamin C

6 %

Calcium

5 %

Iron

13 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin K
Good source of  :
Fibre, Magnesium, Vitamin E
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 0
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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