Endive And Frisee Salad Recipe
Edible Flowers, Grapefruit, Rosewater Vinaigrette, Brown Bread Croutons
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Make the Croutons
Preheat the oven to 375°F (190°C). Toss the cubed brown bread with a drizzle of olive oil, salt, and pepper. Spread the cubes on a baking sheet and bake for 10-15 minutes or until golden brown and crispy. Set aside to cool.
- 2
Prepare the Salad
In a large bowl, combine the chopped endive, torn frisée, and grapefruit segments. Gently toss to mix the ingredients.
- 3
Make the Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of rosewater, salt, and pepper to taste. Adjust seasoning as needed.
- 4
Assemble the Salad
Drizzle the rosewater vinaigrette over the salad and toss gently to coat. Top with the brown bread croutons and scatter the edible flowers on top for garnish.