White Anchovy and Crisp Pita Bread Salad

Large chunks of toasted pita stay delightfully crunchy in this bread salad, laced with white anchovies and topped with a garlicky sour cream dressing.

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  • Total Time:
  • Servings: 4

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  • 12 marinated white anchovies, cut into 1-inch pieces
  • Two 6-inch pita breads, split into 4 rounds
  • 4 tablespoons unsalted butter, softened
  • 1 medium shallot, thinly sliced and separated into rings
  • 1 1/2 tablespoons white balsamic vinegar or balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup sour cream
  • 1 garlic clove, minced
  • Salt and freshly ground white pepper
  • 2 large Belgian endives, cored and sliced crosswise 1/2 inch thick

How to make this recipe

  1. Preheat the oven to 350°. Arrange the pitas on a baking sheet, rough sides up, and spread each round with 1 tablespoon of the butter. Bake for about 8 minutes, until crisp. Let cool and break into large pieces.

  2. Meanwhile, in a small bowl, steep the shallot in the vinegar for 5 minutes. Stir in the olive oil, then add the sour cream and garlic and season with salt and pepper.

  3. In a large bowl, toss the endives with the anchovies and toasted pita. Add the sour cream dressing and toss well. Spoon onto 4 plates and serve.

Suggested Pairing

White anchovies are terrific with cava, Spain's earthy, affordable sparkling wine.

Contributed By Photo © Quentin Bacon Published February 2006

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