Ingredients
2 c. 1/4-inch-diced white bread
1/4 c. extra-virgin olive oil
kosher salt and freshly ground pepper
3 anchovy fillets
1 small garlic clove
1/4 c. mayonnaise
1/2 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1/4 c. Freshly grated Parmigiano-Reggiano cheese
7 Belgian endives
Preparation
Step 1Preheat 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.Step 2Meanwhile, 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.Step 3Trim 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.
