Endive Salad with Toasted Walnuts and Breadcrumbs
A sophisticated salad featuring crisp endive leaves tossed with toasted walnuts, homemade breadcrumbs, and two types of cheese in a flavorful anchovy-garlic vinaigrette, brightened with fresh orange.
Ingredients
- •½ cup raw walnuts
- •1 cup coarsely torn fresh breadcrumbs
- •6 tablespoons olive oil
- •to taste Kosher salt
- •4 fillets anchovy fillets
- •1 clove garlic
- •2 tablespoons red wine vinegar
- •to taste black pepper
- •2 ounces Taleggio cheese
- •2 ounces Pecorino duro
- •4 whole endives
- •1 teaspoon orange zest
- •2 tablespoons orange juice
- •1 tablespoon white wine vinegar
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8-10 minutes. Let cool.
10 min
- 2.
Toss breadcrumbs with 2 tablespoons oil on a clean rimmed baking sheet; season with salt. Bake, tossing once, until golden brown and crisp, 12-15 minutes; let cool.
15 min
- 3.
Mix anchovies, garlic, red wine vinegar, and remaining 4 tablespoons oil in a medium bowl just to combine; season with salt and pepper. Add toasted walnuts, breadcrumbs, Taleggio, and Pecorino and toss to combine.
5 min
- 4.
Toss endive, orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.
5 min
- 5.
Divide walnut mixture among plates and top with endive salad.
5 min
- 6.
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.
