Equipment
Ingredients
Salad Base
- 150 g frisee lettuce, washed, completely dried, and torn into bite-sized pieces
- 50 g spicy marinated olives, pitted and halved
- 40 g sun-dried tomatoes in oil, drained and sliced thinly
Croutons
- 80 g rustic sourdough bread, cut into 2cm cubes
- 30 ml olive oil
Mustard Vinaigrette
- 15 g dijon mustard
- 20 ml white wine vinegar
- 45 ml extra virgin olive oil
- fine sea salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 533 kcal
- Protein
- 6 g
- Carbohydrates
- 28 g
- Fat
- 45 g
- Fiber
- 6 g
- Sugar
- 1 g
- Sodium
- 1176 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 32 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 576 mg
- Calcium
- 69 mg
- Iron
- 1.7 mg
- Magnesium
- 35 mg
- Phosphorus
- 59 mg
- Zinc
- 0.8 mg
- Vitamin A
- 99 mcg
- Vitamin C
- 25 mg
- Vitamin E
- 6.4 mg
- Vitamin K
- 24 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.8 mg
- Folate
- 6 mcg
- Water
- 36 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the olive oil in a skillet over medium heat. Add the bread cubes and toss frequently for 5 to 7 minutes until crisp and golden brown on all sides. Transfer the croutons to a paper towel to drain and cool completely.
In a small mixing bowl, combine the Dijon mustard and white wine vinegar. Whisk vigorously until smooth and completely combined.
While whisking continuously, slowly drizzle in the extra virgin olive oil in a thin, steady stream until the vinaigrette thickens and emulsifies. Season to taste with salt and black pepper.
In a large mixing bowl, combine the prepared frisee, halved spicy olives, sliced sun-dried tomatoes, and the completely cooled croutons.
Pour the mustard vinaigrette over the salad ingredients. Mix gently but thoroughly until the frisee leaves are evenly coated. Plate the salad and serve immediately.
Chef's Notes
- Frisee holds up phenomenally well to robust, acidic dressings, but make sure the leaves are completely dry before dressing. Any residual water will dilute the vinaigrette and cause it to slide off the greens.
- Use oil-packed sun-dried tomatoes rather than dry-packed for a softer texture and richer flavor. You can even substitute a teaspoon of the tomato soaking oil for the extra virgin olive oil in the vinaigrette to build depth.
- If your spicy olives are heavily salted or brined, hold back slightly on the initial salt in your vinaigrette. Taste a dressed leaf of frisee with an olive before making final seasoning adjustments to prevent an overly salty dish.
Storage
Refrigerator: 1 day — Store the vinaigrette separately from the greens and croutons to prevent sogginess. Dressed salad does not keep.
Troubleshooting
Vinaigrette breaks and separates into distinct oil and vinegar layers
Cause: Oil was added too quickly to the vinegar and mustard base
Fix: Whisk a teaspoon of warm water or an extra half-teaspoon of Dijon mustard into the broken dressing in a clean bowl until it re-emulsifies
Prevention: Drizzle the oil very slowly in a thin stream while whisking vigorously without stopping
Croutons are greasy and soft rather than crunchy
Cause: Pan was not hot enough before adding bread, or they were not cooled properly
Fix: Return to a dry skillet over medium-low heat to toast further and crisp up
Prevention: Ensure the oil shimmers before adding bread cubes and always cool croutons fully before adding to the salad
Cultural Context
Frisee salads are a beloved staple in traditional French bistro culture, most classically served with warm lardons and a poached egg in the famous Salade Lyonnaise. This modernized, lighter variation relies on spicy olives and sun-dried tomatoes for a vibrant Mediterranean flair, proving that robust, bold flavors do not always require heavy meats.
