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Ingredients
| 2 | cup(s) ¼-inch-diced white bread |
| ¼ | cup(s) extra-virgin olive oil |
| Kosher salt and freshly ground pepper | |
| 3 | anchovy fillets, mashed |
| 1 | small garlic clove, smashed |
| ¼ | cup(s) mayonnaise |
| ½ | teaspoon(s) finely grated lemon zest |
| 2 | tablespoon(s) fresh lemon juice |
| ¼ | cup(s) freshly grated Parmigiano-Reggiano cheese, plus more for garnish |
| 7 | Belgian endives |
Directions
Preheat the oven to 350°. In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt. Whisk in the mayonnaise, lemon zest, and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.
Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches. Thinly slice the remaining endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing. Spoon the salad onto each spear and garnish with the croutons and grated cheese. Serve immediately.
More information source:www.keyingredient.com
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