Curly Endive with Orange and Croutons (Chicoree Frisee Au Orange Et Aux Croutons) Recipe



Curly Endive with Orange and Croutons (Chicoree Frisee Au Orange Et Aux Croutons) Recipes

Ingredients :

2 thick slices of white bred

vegetable oil for shallow frying

salt and freshly milled black pepper

1 large head of curly endive

1/2 bunch of watercress

2 large oranges

60ml (4 tbsp) olive oil

60ml (4 tbsp) white wine vinegar

2.5ml (1/2 tsp) caster sugar

Method :

Cut the crusts off the bread and cut the bread into 1cm (1/2 inch) cubes. Heat the vegetable oil in a frying pan. Add the cubes of bread and fry until crisp and golden. Remove the croutons with a slotted spoon and drain well on absorbent kitchen paper. Sprinkle with salt and cool.

Remove and discard any coarse or discolored leaves from the endive. Tear the endive into pieces, wash and dry thoroughly. Wash, trim and dry the watercress. With a small serrated knife and working over a bowl to catch the juices, cut away all the skin and pith from the oranges.

Reserve the juices. Cut the orange flesh into segments, leaving the membrane behind. Remove any pips with the tip of the knife. Arrange the endive, watercress and orange in a serving bowl.

Whisk the reserved orange juice with the olive oil, vinegar, sugar and seasoning to taste in a jug. Pour over the salad and add the croutons just before serving.

Serves 8

Although native to the Mediterranean, curly endive is now grown in the temperate countries throughout the world, and is available virtually all year round. At its best, curly endive is crisp, pale green and frondy, with a mildly bitter flavor. It does not keep well and quickly goes limp and yellow. Most heads of endive are very large, but some greengrocers will split them in halves or quarters. Take care not to confuse curly endive with the torpedo-shaped chicory. In France, chicory is called endive, whereas curly endive is called chicoree frisee.


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