Recipe information
Yield
6 Servings
Ingredients
2
tablespoons fresh lemon juice
2
teaspoons anchovy paste
2
teaspoons Dijon mustard
1
/2 teaspoon Worcestershire sauce
1
garlic clove, pressed
1
/2 cup plus 2 tablespoons olive oil
3
/4 cup freshly grated Parmesan cheese, divided
12
1/3-inch-thick slices ciabatta
1
large head of radicchio, leaves torn into pieces
5
heads of Belgian endive, leaves separated
4
ounces Parmesan cheese shavings
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Preparation
Step 1
Position rack in top third of oven and preheat to 450°F. Whisk lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce, and pressed garlic in large bowl to blend. Whisk in 1/2 cup olive oil, then 1/4 cup grated Parmesan cheese. Season dressing to taste with salt and pepper.
Step 2
Place ciabatta on baking sheet; brush with 2 tablespoons oil, then sprinkle with pepper and remaining 1/2 cup grated cheese. Bake until crisp, about 15 minutes.
Step 3
Toss radicchio and endive with dressing in large bowl. Divide among plates. Top with cheese shavings. Serve with ciabatta crisps.