Active Time
N/A
Total Time
50 MIN
Yield
Serves : Makes 5 dozen spears
© Kana Okada

How to Make It

Step 1    

Preheat 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 2    

Meanwhile, 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 3    

Trim 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.

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Aggregate Rating value: 4

Review Count: 537

Worst Rating: 0

Best Rating: 5

Author Name: Paulafood

Review Body: This recipe sounds good, but it's very hard to follow. The ingredients are all in the wrong order.

Review Rating:

Date Published: 2017-05-07