Endive Salad with Toasted Breadcrumbs and Walnuts
Total Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1/2 cup (55 grams or 2 ounces) raw walnuts
- 1 cup (about 30 grams or 1 ounce) coarsely torn fresh breadcrumbs
- Olive oil
- Kosher salt
- 2 anchovies, packed in oil, drained, finely chopped
- 1 clove garlic finely grated
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
- About 1/4 cup (55 grams or 2 ounces) taleggio, into 1/2-inch pieces
- About 1/4 cup (45 grams or 1.5 ounces) pecorino romano or parmesan, broken into 1/4 to 1/2-inch pieces
- 4 endives, sliced crosswise 1-inch thick or left in whole leaves
- 1 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 tablespoon white wine vinegar or white balsamic vinegar
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Preparation
Step 1
Heat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool.
Step 2
Toss breadcrumbs with 1 to 2 tablespoons oil and spread on baking sheet; season with salt and bake, tossing once, until deep golden brown, anywhere from 6 to 12 minutes. Let cool.
Step 3
In a medium bowl, mix anchovies, garlic, red wine vinegar, and 4 tablespoons olive oil just to combine; season with salt and pepper, then add walnuts, breadcrumbs, and both types of cheese and stir to combine.
Step 4
Mix endive with orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.
Step 5
To serve as shown: Spread walnut dressing out on one large salad platter or individual plates. Top with endive.
Step 6
To serve as finger food, with whole leaves: Pile the dressed leaves on a platter. Place the walnut dressing in a bowl with a small spoon and encourage people to spoon it onto each leaf “boat” before eating it.
Step 7
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Chef's notes
In the magazine, the dressing mixture of crumbs, nuts, cheese, and vinaigrette is hidden below the leaves, like a surprise-inside salad.
To make the fresh breadcrumbs, buy one roll from the bakery section, cut off the crust, tear the bread into chunks.
Mattos recommended 4 anchovies but 2 is just right; adjust to your tastes.
To make this ahead:
The dressing can be made with everything but the breadcrumbs and kept in the fridge for two days. Add the breadcrumbs closer to when you serve it.
Taleggio is a semisoft cheese with a washed rind, similar to a firm brie.
