Frisée With Croutons And Spicy Olives Recipes

FRISéE WITH CROUTONS AND SPICY OLIVES

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.

CREOLE SEASONED CROUTONS - AIR FRYER METHOD

Steps:

• Cut bread into bite sized pieces
• Place bread cubes into a bowl and sprinkle with creole seasoning. Stir.
• In a small pot, add butter and cook on low until butter is melted.
• Add cheese, onion powder and garlic powder.
• Continue cooking on low until mixture is smooth and creamy.
• Pour cheese mixture over bread cubes. and mix well.
• Spoon 1/4 - 1/2 of bread cubes into air fryer - single layer only.
• Cook at 200*F for 5 minutes.
• Remove basket from air fryer and stir bread cubes.
• Cook for an additional 5 minutes.
• Once baked and crunchy, remove from air fryer and repeat until all cubes are cooked.
• Serve immediately on salads or on top of casseroles.

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

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.

QUICK SAUTEED ENDIVE, ESCAROLE, AND FRISéE

Steps:

• Toss greens together, then divide into 2 batches.
• Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
• Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.

THE BEST (8 SPICE) CROUTONS EVER!

Steps:

• Preheat oven to 350°F.
• Melt butter/margarine.
• Add spices to butter/margarine.
• Pour mixture over bread pieces to coat.
• Spread bread evenly on cookie sheet.
• Bake for 10-15 minutes or until golden brown.
• Stir once while baking.