Name: Endive Salad with Toasted Walnuts and Breadcrumbs
Yield: Makes 4 servings
Ingredients: 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 garlic clove, finely grated; 2 tablespoons red wine vinegar; Freshly ground black pepper; 2 ounces Taleggio cheese, cut into 1/2" pieces (about 1/4 cup); 2 ounces 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

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Endive Salad with Toasted Walnuts and BreadcrumbsChristopher Baker

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.

Recipe information

Yield
Makes 4 servings

Ingredients

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 garlic clove, finely grated

2 tablespoons red wine vinegar

Freshly ground black pepper

2 ounces Taleggio cheese, cut into 1/2" pieces (about 1/4 cup)

2 ounces 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

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Toss endive, orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.
Step 5
Divide walnut mixture among plates and top with endive salad.
Step 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.

TagsSalad Endive Chicory Leafy Greens Vegetable Walnut Nut Cheese Dairy Anchovy Fish Seafood Starter Dinner Easy Quick 30 Minutes or Less Weeknight Meals Oven Bake Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

41 Great Ways to Use Anchovies
The deeply savory flavor and umami that anchovies add to salad dressings, sauces, and pasta dishes is incomparable.
7 Ways to Cook With Endive
Cook it to coax out its natural sweetness, or leave it raw for a satisfying crunch. Either way, endive is epic.
The New Way to Toast Nuts Stars Brown Butter
Bonus: This method is really hard to mess up.

Recipe information

Ingredients

Preparation

Step 1

Step 2

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Step 6

Recipe notes

41 Great Ways to Use Anchovies

7 Ways to Cook With Endive

The New Way to Toast Nuts Stars Brown Butter