In case you shy away from the pork-fat dressing of the classic frisee, you can always turn to this lighter, but equally delicious version, which substitutes crackling salmon skin for the lardons. Broiled salmon skin is a sushi bar staple, and the ginger in this dish echoes that connection. And further interest is provided by a very sympathetic dose of sherry vinegar. A multi-culti triumph!

　　

Ingredients

Serves 6

　　Ten 1-inch-thick slices of French or Italian bread (3 inches in diameter)

　　3 tablespoons olive oil

　　Salt and pepper to taste

　　Salmon skin (from a 2-pound salmon fillet) (We advise you make this dish only if you have plans for the rest of the salmon fillet!)

　　Half cup plus half tablespoon hazelnut oil

　　5 shallots, sliced thin crosswise

　　2 teaspoons lemon juice

　　3 tablespoons sherry vinegar

　　2 tablespoons grated fresh ginger

　　2 garlic cloves

　　12 cups frisee (curly endive), torn into pieces, washed thoroughly, and spun dry

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

4. In a large bowl toss the frisee, salmon skin, and croutons with warm sherry vinegar dressing. Divide among 6 plates and serve immediately.

　　

Nutrition Per Serving

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.