Food & Wine

What's This?
Serving size 20
Prep Time
Total Time


2 cup 1/4-inch-diced white bread¼ cup extra virgin olive oil kosher salt freshly ground pepper3 anchovy filet, mashed1 small clove garlic, smashed¼ cup mayonnaise½ tsp finely grated lemon zest2 Tbsp fresh lemon juice¼ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish7 Belgian endives


1. 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.

2. 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.

3. 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.

Tags: Appetizer, Snack, Healthy, Vegetarian, Vegetable, Fish, Quick, Entertaining, Cocktail Party

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