The Healthy Hedonist Holidays/Myra Kornfeld 2007

Endive, Frisee, and Celery Salad with Black Olive Vinaigrette and Sourdough Croutons
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 (1 cup dressing)


INGREDIENTS:
BREAD CUBES: 3 cups large (3/4 to 1-inch) sourdough bread cubes 1 tablespoon extra virgin olive oil DRESSING: 1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar 2 garlic cloves 6 tablespoons extra virgin olive oil
freshly ground black pepper 3 anchovy fillets (optional) 1 cup pitted kalamata olives, finely chopped
1/4 cup chopped parsley SALAD: 4 cups frisee leaves, from 1 large head frisee or 2 small (3/4 pound) 2 heads Belgin endive (1/2 pound)
2 celery stalks



1 Preheat the oven to 350 F.
2 In a medium bowl, toss the bread cubes with the olive oil. Spread on a baking sheet and bake about 12 minutes, until lightly browned and crispy. Remove from the oven and set aside.
3 Combine the lemon juice, vinegar, garlic, olive oil, a sprinkling of black pepper, and the anchovies, if using, in a blender and blend until smooth. Stir in the olives and parsley.
4 Pull the tender leaves off the frisee, leaving the thick white stems behind. Remove the leaves from the endive and slice the leaves into thin spears. You should have 3 cups. Cut the celery into thirds (about three 3-inch-long pieces). Cut each piece lengthwise into thin slices. You should have about 1 cup.
5 Soak the leaves and the celery in cold water for at least 15 minutes to crisp. Drain, dry, and place in a large bowl.
6 Toss the greens with the dressing and the croutons. Divide the salad among 6 plates.

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