Cook The Book: Watercress & Curly Endive Salad With Croutons

• 1/2 stale baguette
• 2 heads curly endive (frisee)
• 2 bunches of watercress, sprigs picked, washed
• 1 tablespoon red wine vinegar
• 2 tablespoons hot water
• 2 garlic cloves, peeled and crushed to a paste
• Salt and freshly ground pepper
• 4 tablespoons walnut oil
• 3 to 4 tablespoons olive oil

1. Cut 2 or 3 handfuls of croutons from the baguette and lay them out on a wire rack to dry out further.
2. Trim the curly endive of all outer, dark green leaves, wash well, and pat dry with paper towels.
3. To make the dressing, put the vinegar, hot water, garlic, salt, and plenty of pepper into a large salad bowl. Whisk together to dissolve the salt, add the oils, and continue whisking until the dressing is loosely emulsified.
4. To assemble, tip the croutons into the dressing and deftly mix together with salad servers, coating them well. Allow some of the dressing to soak in for a moment or two, then add the endive and watercress. mix everything together
5. thoroughly, lifting the croutons up through the leaves, and serve at once.

baguette, curly endive, red wine vinegar, water, garlic, salt, walnut oil, olive oil

Taken from www.seriouseats.com/recipes/2010/05/watercress-curly-endive-salad-with-croutons-recipe.html (may not work)