Name: Endive Salad with Toasted Walnuts and Breadcrumbs
Yield: 4 Servings
Ingredients: ½ 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 clove garlic finely grated; 2 tablespoons red wine vinegar; Freshly ground black pepper; 2 oz. Taleggio cheese, cut into ½” pieces (about ¼ cup); 2 oz. Pecorino duro or Parmesan, broken into ½” pieces (about ¼ 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

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Christopher Baker

Chef Ignacio 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 notes