White anchovy and crisp pita bread salad

Indulge in the delightful combination of white anchovy and crisp pita bread in this invigorating salad bursting with Mediterranean flavors.

Ingredients:

• 12 marinated white anchovies, cut into 1-inch pieces
• Two 6-inch pita breads, split into 4 rounds
• 4 tablespoons unsalted butter, softened
• 1 medium shallot, thinly sliced and separated into rings
• 1 1/2 tablespoons white balsamic vinegar or balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 3/4 cup sour cream
• 1 garlic clove, minced
• Salt and freshly ground white pepper
• 2 large Belgian endives, cored and sliced crosswise 1/2 inch thick

Instructions:

1. Preheat the oven to 180 °C. Place the pitas on a baking sheet with the rough sides facing up. Spread 1 tablespoon of butter on each round. Bake for approximately 8 minutes until they become crispy. Allow them to cool down and then break them into large pieces.
2. While the pitas are baking, put the shallot in vinegar in a small bowl and let it soak for 5 minutes. Mix in the olive oil, then incorporate the sour cream and minced garlic. Season the mixture with salt and pepper.
3. In a spacious bowl, combine the endives with anchovies and toasted pita. Pour in the sour cream dressing and mix thoroughly. Distribute the salad onto 4 plates and serve.

Summary:

• Calories: 1301 kcal
• Fat: 99 g
• Protein: 31 g
• Carbs: 80 g
• Potassium: 1166 mg
• Magnesium: 144 mg