Best 4 Frisée With Croutons And Spicy Olives Recipes

Frisée with croutons and spicy olives is a classic French salad that is both simple to prepare and bursting with flavor. The frisée lettuce provides a bitter backbone to the salad, while the croutons add a crunchy texture. The spicy olives and vinaigrette dressing bring a bit of heat and acidity to balance out the flavors. This salad is perfect as a starter or a light lunch, and it can be easily customized to your liking.

Check out the recipes below so you can choose the best recipe for yourself!

CROQUE MONSIEUR STYLE MONTE CRISTO CROUTONS WITH FRISEE SALAD AND SHALLOT VINAIGRETTE

Croque Monsieur Style Monte Cristo Croutons with Frisee Salad and Shallot Vinaigrette image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons orange marmalade
2 tablespoons grated shallot
3 tablespoons Dijon mustard
2 tablespoons sherry vinegar or white wine vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large heart romaine lettuce, cleaned and sliced 3/4-inch thick
1 large head or 2 small heads frisee lettuce
5 tablespoons butter
2 rounded tablespoons all-purpose flour
2 cups whole milk
Grated nutmeg
8 slices good quality white bread
8 slices Gruyere
8 slices baked ham
3 whole eggs

Steps:

Preheat a griddle pan or cast iron skillet over medium heat.
Whisk together the marmalade, shallot, 1 tablespoon of the Dijon mustard and vinegar, in a small bowl. Add the extra-virgin olive oil in a slow stream, while whisking, and then season the dressing with salt and pepper, to taste. Set aside.
Combine the romaine with the frisee on large platter or in a shallow bowl.
Melt 3 tablespoons of the butter in a sauce pot over medium heat, then whisk in the flour, and cook for 1 minute. Whisk in 1 1/3 cups of the milk and cook until the mixture coats the back of a spoon, about 3 minutes. Season the sauce with salt, pepper and nutmeg, to taste. Stir in the remaining 2 tablespoons of mustard and turn off the heat. Spread 4 slices of bread with the white sauce and top each with a slice of cheese, 2 slices folded ham, another slice of cheese. Spread the remaining bread with sauce and cover the sandwiches. Trim the crusts, if you prefer, then quarter the sandwiches.
Beat the eggs with the remaining milk in a shallow bowl and dip the sandwiches in the batter as you add them to the griddle. Wipe the griddle with butter nested in a paper towel before you start adding the sandwiches. Griddle the sandwiches until deep golden, about 2 to 3 minutes on each side.
Toss the salad with the dressing and divide it among 4 plates. Arrange 4 Croque Monsieur Monte Cristo croutons on top of each salad and serve.

FRISéE WITH CROUTONS AND SPICY OLIVES

Frisée With Croutons and Spicy Olives image

Provided by Jeff Gordinier

Categories brunch, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups 1-inch bread cubes
1 tablespoon olive, canola or peanut oil
1 tablespoon spicy mustard
1 teaspoon crushed and finely chopped garlic
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
1 large or 2 small heads frisée, cut into 2-inch pieces 5 to 6 cups
1/4 cup pitted spicy green olives
1/4 cup sun-dried tomatoes in oil, drained

Steps:

Drop bread cubes into a skillet and sprinkle oil over them. Toss gently and cook over high heat, tossing occasionally, until cubes are browned on all sides. Remove from skillet.
Mix mustard, garlic, salt, pepper and vinegar in a large serving bowl. Stir in oil.
Add the frisée, olives and sun-dried tomatoes to the bowl and toss thoroughly. Divide among 4 salad plates and sprinkle the croutons on top.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams

AUTUMN FRUIT AND FRISEE SALAD WITH PANETTONE CROUTONS

Autumn Fruit and Frisee Salad with Panettone Croutons image

Provided by Michael Chiarello : Food Network

Number Of Ingredients 11

Ingredients

1 cup diced Panettone (1/2-inch dice)
2 tablespoons dried cherries
2 tablespoons diced dried apricots (1/4-inch dice)
2 tablespoons golden raisins
2 tablespoons honey
2 tablespoons champagne vinegar
4 to 5 tablespoons extra-virgin olive oil
1 large pear, peeled, cored and cut into slivers about 1/4-inch by 1 1/2-inches
1/4 large fennel bulb, about 3-ounces cut into slivers the same size as the pear
Salt and freshly ground pepper
4 cups roughly torn frisee or curly endive

Steps:

Preheat the oven to 250 degrees. Scatter the panettone cubes on a baking sheet and bake, tossing occasionally, until crisp and brown, about 1 hour. Be careful that they do not burn. Set aside. Put the cherries, apricots, and raisins in a medium bowl. Measure the honey and vinegar into a small pan or microwave safe bowl. Heat together just until warm. Whisk in 4 tablespoons olive oil and taste for balance. Add the remaining 1 tablespoon oil, if necessary. Pour over the dried fruits. Add the pear, fennel, and salt and pepper to taste. Pour the fruits and dressing over the greens in a salad bowl and toss well. Add the croutons and toss again. Serve immediately.

FRISéE AND RADISH SALAD WITH GOAT CHEESE CROUTONS

Frisée and Radish Salad with Goat Cheese Croutons image

Categories Salad Leafy Green Broil Vegetarian Quick & Easy Goat Cheese Radish Spring Summer Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 tablespoons Sherry vinegar
2 teaspoons Dijon mustard
1 shallot or green onion, minced
1/3 cup olive oil
1 small head curly endive, torn into bite-size pieces
1 bunch radishes, trimmed, thinly sliced
12 1/2-inch-thick slices French bread baguette
Olive oil
4 ounces soft fresh goat cheese (such as Montrachet)

Steps:

Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Combine endive and radishes in large bowl. (Can be prepared 4 hours ahead. Cover salad with damp towel and refrigerate. Cover dressing and let stand at room temperature.)
Preheat broiler. Broil 1 side of bread until golden brown. Brush second side with olive oil. Season with salt and pepper. Spread with goat cheese. Season with pepper. Broil until bread is brown. Cut each slice into quarters.
Add dressing to salad and toss to coat. Divide among plates. Top with croutons and serve immediately.

Tips:

To make the perfect croutons, use stale bread and cut it into small, even cubes. Drizzle the croutons with olive oil, salt, and pepper, and bake them in a preheated oven until golden brown and crispy.
For a more flavorful salad, use a variety of greens, such as arugula, frisée, and radicchio. You can also add other vegetables, such as tomatoes, cucumbers, and bell peppers.
To make the spicy olives, simply toss them with olive oil, chili flakes, and garlic. You can also add other spices, such as cumin or oregano.
If you don't have time to make the spicy olives, you can use store-bought olives. Just be sure to choose olives that are flavorful and have a good texture.
Serve the salad immediately, while the croutons are still crispy and the olives are still warm.

Conclusion:

Frisée with Croutons and Spicy Olives is a delicious and refreshing salad that is perfect for a summer meal. The combination of flavors and textures is sure to please everyone at the table. This salad is also very easy to make, so it's perfect for busy weeknights.