Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette

Preparation 1. Make the croutons: Preheat oven to 350 degrees. Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper. Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes. 2. Remove salmon skin from fillet and reserve fillet for another use. Lightly brush half tablespoon hazelnut oil on both sides of salmon skin and place on preheated grill until crispy, about 2 minutes per side. (Alternatively, you can crisp it under a broiler.) Pat salmon skin dry with paper towels, cut into three-quarter-inch dice, and set aside. 3. Combine shallots, lemon juice, sherry vinegar, ginger, garlic, half cup of hazelnut oil, salt and pepper in a small saucepan and cook the dressing over moderate heat until shallots are wilted, about 3 to 4 minutes. 4. In a large bowl toss the frisee, salmon skin, and croutons with warm sherry vinegar dressing. Divide among 6 plates and serve immediately. Per serving: 110.0 calories, 60.0 calories from fat, 7.0 g total fat, 1.0 g saturated fat, 0.0 mg cholesterol, 25.0 mg sodium, 5.0 g total carbohydrates, 3.0g dietary fiber, 0.0 g sugars, 2.0 g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database The Dean and DeLuca Cookbook by David Rosengarten with Joel Dean and Giorgio DeLuca. Copyright © 1996. Published by Random House Publishing Group. All Rights Reserved. David Rosengarten is the host of Taste, on the TV Food Network, one of four James Beard Award nominees in 1996 for the best national TV cooking show of the year. The New York Times remarked that with Taste Rosengarten "reconceived the idea of what a cooking show could be...He explores his subjects so thoughtfully that he makes instant experts of his viewers." He has contributed hundreds of recipes to many publications over the last fifteen years, including The New York Times, Food & Wine, Gourmet, and Bon Appetit. Joel Dean and Giorgio DeLuca co-founded Dean & Deluca in 1977 and continue to oversee their expanding empire.

Preparation 1. Make the croutons: Preheat oven to 350 degrees. Brush both sides of bread slices with 3 tablespoons of olive oil and season with salt and pepper. Cut into 1-inch cubes and bake croutons in oven on a baking sheet, shaking pan occasionally, until golden brown, 12 to 15 minutes. 2. Remove salmon skin from fillet and reserve fillet for another use. Lightly brush half tablespoon hazelnut oil on both sides of salmon skin and place on preheated grill until crispy, about 2 minutes per side. (Alternatively, you can crisp it under a broiler.) Pat salmon skin dry with paper towels, cut into three-quarter-inch dice, and set aside. 3. Combine shallots, lemon juice, sherry vinegar, ginger, garlic, half cup of hazelnut oil, salt and pepper in a small saucepan and cook the dressing over moderate heat until shallots are wilted, about 3 to 4 minutes. 4. In a large bowl toss the frisee, salmon skin, and croutons with warm sherry vinegar dressing. Divide among 6 plates and serve immediately. Per serving: 110.0 calories, 60.0 calories from fat, 7.0 g total fat, 1.0 g saturated fat, 0.0 mg cholesterol, 25.0 mg sodium, 5.0 g total carbohydrates, 3.0g dietary fiber, 0.0 g sugars, 2.0 g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database The Dean and DeLuca Cookbook by David Rosengarten with Joel Dean and Giorgio DeLuca. Copyright © 1996. Published by Random House Publishing Group. All Rights Reserved. David Rosengarten is the host of Taste, on the TV Food Network, one of four James Beard Award nominees in 1996 for the best national TV cooking show of the year. The New York Times remarked that with Taste Rosengarten "reconceived the idea of what a cooking show could be...He explores his subjects so thoughtfully that he makes instant experts of his viewers." He has contributed hundreds of recipes to many publications over the last fifteen years, including The New York Times, Food & Wine, Gourmet, and Bon Appetit. Joel Dean and Giorgio DeLuca co-founded Dean & Deluca in 1977 and continue to oversee their expanding empire.