Skip to main content
Epicurious

Endive Salad with Toasted Walnuts and Breadcrumbs

4.4

(4)

Image may contain Food Dish Meal Confectionery and Sweets
Endive Salad with Toasted Walnuts and BreadcrumbsChristopher Baker

Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.

Recipe information

  • Yield

    Makes 4 servings

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
2 ounces Taleggio cheese, cut into 1/2" pieces (about 1/4 cup)
2 ounces 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

Preparation

  1. Step 1

    Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool.

    Step 2

    Toss breadcrumbs with 2 tablespoons oil on a clean rimmed baking sheet; season with salt. Bake, tossing once, until golden brown and crisp, 12–15 minutes; let cool.

    Step 3

    Mix anchovies, garlic, red wine vinegar, and remaining 4 tablespoons oil in a medium bowl just to combine; season with salt and pepper. Add toasted walnuts, breadcrumbs, Taleggio, and Pecorino and toss to combine.

    Step 4

    Toss endive, orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.

    Step 5

    Divide walnut mixture among plates and top with endive salad.

    Step 6

    DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill. Walnuts and breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.

TagsSaladEndiveChicoryLeafy GreensVegetableWalnutNutCheeseDairyAnchovyFishSeafoodStarterDinnerEasyQuick30 Minutes or LessWeeknight MealsOven BakeBon Appétit

See Related Recipes and Cooking Tips

Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Lemon Icebox Pie
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Pad Kra Pao
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.