Salade frisée ‘aux frottés d’ail’

Name: Salade frisée ‘aux frottés d’ail’ (Curly endive salad with garlic croûtons)
Cuisine: French
Ingredients: extra-virgin olive oil; 8–12 anchovy fillets, in oil; ½ teaspoon Dijon mustard; 2 tablespoons red wine vinegar; 2–4 cloves garlic; ½ loaf French bread; 8–12 anchovy fillets, in oil; coarse salt; small black olives, in oil; small black olives, in oil; salt and ground black pepper; salt and ground black pepper; 4 hard-boiled eggs, cut in half lengthwise; 1-1½ heads curly endive (small inside leaves only, washed and dried)

Curly endive salad with garlic croûtons

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

½ loaf French bread
2–4 cloves garlic
coarse salt

Europe
France
Provence
Fish course
Pescatarian

Method

Slice the French bread into 8–12 thin rounds. Dry them in a hot oven and then rub them on both sides with a cut clove of garlic; sprinkle with a little olive oil and coarse salt (soft-flavoured moist sea salt from Guérandes is best for this). Place 1 anchovy fillet on each round.

In a large salad bowl, prepare a well-flavoured French dressing with 6–8 tablespoons extra-virgin olive oil,