Source: 12 Months of Monastery Salads
Date tried: January 15, 2018
Yield: 6 servings
Time needed: about 15 minutes
Necessity is the mother of invention, they say. I knew it was unlikely that I would find frisée in the store. Another former staple of the produce department (along. with curly endive) that now seems confined to home gardens. So I used the leafiest green leaf lettuce I could find.
But I needed to do a better check of my own supplies as well. I was surprised to discover at the last minute that I was out of both blue cheese and pecans, so these were replaced by havarti and walnuts. Nevertheless, it was a good salad and I look forward one day to the original recipe.
Frisée and Bleu d’Auvergne Salad
1 small head frisée (baby chicory) torn into bite-size pieces
6 oz. Bleu d’Auvergne or a similar blue cheese, crumbled
3 Tbsp. olive oil
6 thin slices of French bread, cubed
1/2 cup pecans
1/2 tsp. garlic powder
6 Tbsp. extra virgin olive oil
3 Tbsp. white wine vinegar
salt and freshly ground black pepper to taste
Put the frisée in a good size salad bowl.
Add the crumbled cheese and let sit while preparing the croutons.
For the croutons, heat the olive oil over medium low heat in a medium-size skillet.
Add the bread cubes and pecans and sauté, stirring constantly for about one minute.
Sprinkle with the garlic powder and continue to stir until the bread turns a light brown (2-3 minutes). Add this mixture to the salad bowl and toss gently.
Whisk the olive oil, white wine vinegar and seasonings together in a measuring cup or small bowl until thickened.
Pour over salad. Toss to coat and serve immediately.