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
How would you rate this recipe?
Preparation
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.