Endive Salad with Toasted Walnuts and Breadcrumbs
Chef Ignacio Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.
- 1/2 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 1/2” pieces (about 1/4 cup)
- 2 oz. Pecorino duro or Parmesan, broken into 1/2” pieces (about 1/4 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
Adapted from bonappetit.com
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool.
Toss breadcrumbs with 2 Tbsp. oil on a clean rimmed baking sheet; season with salt. Bake, tossing once, until golden brown and crisp, 12–15 minutes; let cool.
Mix anchovies, garlic, red wine vinegar, and remaining 4 Tbsp. oil in a medium bowl just to combine; season with salt and pepper. Add toasted walnuts, breadcrumbs, Taleggio, and Pecorino and toss to combine.
Toss endive, orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.
Divide walnut mixture among plates and top with endive salad.
DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill. Walnuts and breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.
Calories (kcal) 480 Fat (g) 27 Saturated Fat (g) 8 Cholesterol (mg) 25 Carbohydrates (g) 40 Dietary Fiber (g) 18 Total Sugars (g) 4 Protein (g) 21 Sodium (mg) 850