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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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