Tomato Tomatoe

endive salad

I first saw this recipe while I was watching Selena + Chef. The guest chef was Michael Symon. During the episode he made a chicory salad with ciabatta croutons and a parmesan, anchovy vinaigrette. I immediately knew I had to make it. In his recipe he grilled the chicory but I left mine raw. I’m not really a fan of grilled lettuce, I find it gets wilted and I just hate the texture. I made a big bowl of this salad and devoured it! It was fresh, simple and uses good quality ingredients which always makes a difference. This salad reminds me of a Caesar salad but better. It’s bright, citrusy, slightly bitter from the chicory and salty from the parmesan cheese.

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endive salad

Ingredients

• 2 cloves garlic, minced
• 2 anchovy fillets, minced
• 3 tbsp white wine vinegar
• 2 tbsp Dijon mustard
• juice from 1/2 a lemon
• salt and pepper
• 1/2 cup olive oil
• 1/2 cup freshly grated parmesan cheese
• 4 slices of sourdough bread
• Olive oil for drizzling
• 1 head of chicory

Directions

1. Wash and cut the chicory. Add to a large bowl and chill in the fridge while you prepare the dressing and croutons.
2. Preheat the oven to 425 degrees F. Cut the bread into 1 inch cubes. Spread on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss them to ensure that they are coated in the olive oil. Bake in the oven for 20-25 minutes, flipping halfway through. Bake until they are golden all over.
3. To a large glass jar with a lid (like a Mason jar) add the minced garlic and anchovy, Dijon mustard, lemon juice, white wine vinegar, salt and pepper. Shake to combine. Add the olive oil and shake the dressing until everything is emulsified.
4. Pour the dressing over the lettuce (add a little bit of dressing at a time and add more as needed) and toss the chicory. Add the croutons, parmesan and toss. Add freshly grated parmesan and black pepper on the top.