Endive Salad with Toasted Walnuts and Breadcrumbs
bonappetit.com
bonappetit.com
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Ingredients

  • ½ cup raw walnuts
  • 1 cup coarsely torn fresh breadcrumbs
  • 6 tablespoons olive oil, divided
  • Kosher salt
  • 4 anchovy fillets packed in oil, drained, finely chopped
  • 1 clove garlic finely grated
  • 2 tablespoons red wine vinegar
  • Freshly ground black pepper
  • 2 oz. Taleggio cheese, cut into ½” pieces (about ¼ cup)
  • 2 oz. Pecorino duro or Parmesan, broken into ½” pieces (about ¼ cup)
  • 4 endives, sliced crosswise 1” thick
  • 1 teaspoon finely grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 tablespoon white wine vinegar or white balsamic vinegar

Instructions

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