Endive salad with toasted walnuts and breadcrumbs
Indulge in the delightful mix of crisp endive, crunchy toasted walnuts, and savory breadcrumbs in this delectable salad. Perfect for a flavorful burst of taste!
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
- 60g Taleggio cheese, cut into 1/2" pieces (about 1/4 cup)
- 60g 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
Instructions:
- Preheat the oven to 350°F. Place walnuts on a baking sheet with rims, stirring occasionally, until they release a strong scent and turn slightly darker, for about 8 to 10 minutes. Allow them to cool down.
- Combine breadcrumbs with 2 tablespoons of oil on a clean baking sheet with rims; add salt for seasoning. Bake until they turn golden brown and become crispy, tossing them once during the process, for about 12 to 15 minutes; let them cool down.
- In a medium bowl, mix anchovies, garlic, red wine vinegar, and the remaining 4 tablespoons of oil until just combined; season with salt and pepper. Then, add the toasted walnuts, breadcrumbs, Taleggio, and Pecorino, and toss everything together.
- In another medium bowl, mix endive, orange zest, orange juice, and white wine vinegar; season with salt and pepper.
- Distribute the walnut mixture evenly among the plates and add the endive salad on top.
- PREP AHEAD: You can prepare the vinaigrette 1 day in advance; cover and refrigerate it. Walnuts and breadcrumbs can be toasted 1 day ahead; store them in an airtight container at room temperature.
Summary:
- Calories: 1936 kcal
- Fat: 150 g
- Protein: 52 g
- Carbs: 102 g
- Potassium: 1262 mg
- Magnesium: 208 mg