Endive Salad With Toasted Walnuts And Breadcrumbs

Serves: 6

Clair Leannon

1 January 1970

Based on User reviews:

48

Spice

40

Sweetness

51

Sourness

39

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 cup

Raw Walnut

1 cup

Breadcrumbs (coarsely torn fresh)

6 tbsps

Olive Oil (divided)

1

Kosher Salt

1

Garlic (clove, finely grated)

2 tbsps

Red Wine Vinegar

1

Ground Black Pepper (freshly)

60 g

Taleggio Cheese (cut into 1/2-inches pieces about 1/4 cup)

4

Endives (sliced crosswise 1-inch thick)

1 tsp

Orange Zest (finely grated)

2 tbsps

Orange Juice (fresh)

1 tbsp

White Wine Vinegar

Directions:

1

Preheat oven to 350°F

2

Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes

3

Let cool

4

Toss breadcrumbs with 2 tablespoons oil on a clean rimmed baking sheet; season with salt

5

Bake, tossing once, until golden brown and crisp, 12–15 minutes; let cool

6

Mix anchovies, garlic, red wine vinegar, and remaining 4 tablespoons oil in a medium bowl just to combine; season with salt and pepper

7

Add toasted walnuts, breadcrumbs, Taleggio, and Pecorino and toss to combine

8

Toss endive, orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper

9

Divide walnut mixture among plates and top with endive salad

10

DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill

11

Walnuts and breadcrumbs can be toasted 1 day ahead; store airtight at room temperature

12

Preheat oven to 350°F

13

Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes

14

Let cool

15

Toss breadcrumbs with 2 tablespoons oil on a clean rimmed baking sheet; season with salt

16

Bake, tossing once, until golden brown and crisp, 12–15 minutes; let cool

17

Mix anchovies, garlic, red wine vinegar, and remaining 4 tablespoons oil in a medium bowl just to combine; season with salt and pepper

18

Add toasted walnuts, breadcrumbs, Taleggio, and Pecorino and toss to combine

19

Toss endive, orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper

20

Divide walnut mixture among plates and top with endive salad

21

DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill

22

Walnuts and breadcrumbs can be toasted 1 day ahead; store airtight at room temperature