Chicory Salad With Torn Croutons And Lemon Yogurt Dressing

• 6 tablespoons olive oil, divided, plus enough to fill a pot 1/2-3/4"
• 8 ounces multi-grain bread loaf, crust removed
• 1 teaspoon salt, divided
• 5.3 ounces container nonfat lemon yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon honey
• 1 pound chicory leaves/heads, coarsely chopped
• 1 Asian pear, sliced thin

1. Fill a small pot with 1/2-3/4" EVOO and heat over medium.
2. Meanwhile, tear crouton-sized pieces from the loaf. When the EVOO reaches 350 F, fry in batches until golden. Remove to a paper towel-lined plate and immediately sprinkle with salt before it cools. I used 1/2 tsp for the 8 oz bread.
3. To make the dressing, whisk together yogurt, lemon juice, garlic, honey and remaining 1/2 tsp salt.
4. To assemble the salad, add chicory, pear and croutons to a large bowl. Pour dressing over and toss well. Serve immediately before croutons soak up too much dressing and become soft.

olive oil, multigrain bread, salt, lemon juice, garlic, honey, chicory, asian pear

Taken from food52.com/recipes/35375-chicory-salad-with-torn-croutons-and-lemon-yogurt-dressing (may not work)