Frisee and Garlic Crouton Salad

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Ingredients

Vinaigrette

  • 1 French shallot, finely chopped
  • 1 tablespoon dijon mustard
  • 60 ml

Method

  1. To make the vinaigrette, whisk together the shallot, mustard and vinegar. Slowly add the oil, whisking constantly until thickened. Set aside.
  2. Heat the olive oil in a large Trying pan, add the bread and garlic cloves and cook over medium-high heat for 5–8 minutes, until the bread is crisp. Remove the garlic from the pan. Once the bread is cool,