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Gallery Whole Endive Salad with Anchovy Dressing Credit: Lennart Weibull Recipe Summary prep: 35 mins total: 1 hr 5 mins Servings: 4
Ingredients Croutons 1 tablespoon extra-virgin olive oil 2 teaspoons unsalted butter 1/4 loaf unsliced brioche (1/4 pound), crust removed, cut into 1/4-inch cubes (2 cups) Salad 10 oil-packed anchovies, chopped (2 tablespoons) Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 2 tablespoons thinly sliced garlic (from 3 cloves) 1/4 cup fresh lemon juice (from 1 juicy lemon) 6 heads Belgian endive (1 pound), trimmed and leaves separated, washed, and well dried
Cook’s Notes If you use salt-cured anchovies instead of oil-packed, soak them in cold water for 10 minutes, then dry them well before using.
Gallery Whole Endive Salad with Anchovy Dressing Credit: Lennart Weibull
Recipe Summary prep: 35 mins total: 1 hr 5 mins Servings: 4
Gallery
Whole Endive Salad with Anchovy Dressing Credit: Lennart Weibull
Whole Endive Salad with Anchovy Dressing
Credit: Lennart Weibull
Whole Endive Salad with Anchovy Dressing
Recipe Summary prep: 35 mins total: 1 hr 5 mins Servings: 4
Recipe Summary
prep: 35 mins total: 1 hr 5 mins
Servings: 4
prep: 35 mins
total: 1 hr 5 mins
prep:
35 mins
total:
1 hr 5 mins
Servings: 4
4
Ingredients
Ingredients
1 tablespoon extra-virgin olive oil 2 teaspoons unsalted butter 1/4 loaf unsliced brioche (1/4 pound), crust removed, cut into 1/4-inch cubes (2 cups)
10 oil-packed anchovies, chopped (2 tablespoons) Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 2 tablespoons thinly sliced garlic (from 3 cloves) 1/4 cup fresh lemon juice (from 1 juicy lemon) 6 heads Belgian endive (1 pound), trimmed and leaves separated, washed, and well dried
Directions
Croutons: Heat oil and butter in a medium skillet over medium-low. Add brioche cubes and cook, stirring often, until golden and crisp, 4 to 6 minutes. Transfer to paper towels; let cool completely. Croutons can be stored in an airtight container at room temperature up to 1 week.
Salad: With the side of a knife, mash anchovies and 1/4 teaspoon salt to a paste. In a small skillet, heat oil and garlic over medium until garlic is sizzling and fragrant, about 3 minutes. Remove from heat; remove garlic with a slotted spoon and reserve for another use. Return skillet to medium heat and add anchovy mixture. Cook, stirring, until mixture dissolves, about 2 minutes. Remove from heat; slowly whisk in lemon juice. Let cool completely.
In a large bowl, toss endive leaves with dressing; lightly season with salt and pepper. Divide among 4 plates and serve, topped with croutons and pepper.
Cook’s Notes If you use salt-cured anchovies instead of oil-packed, soak them in cold water for 10 minutes, then dry them well before using.
Cook’s Notes
If you use salt-cured anchovies instead of oil-packed, soak them in cold water for 10 minutes, then dry them well before using.
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All Reviews for Whole Endive Salad with Anchovy Dressing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Whole Endive Salad with Anchovy Dressing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
