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White Anchovy and Crisp Pita Bread Salad
© Quentin Bacon

White Anchovy and Crisp Pita Bread Salad

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

  1. 12 marinated white anchovies, cut into 1-inch pieces
  2. Two 6-inch pita breads, split into 4 rounds
  3. 4 tablespoons unsalted butter, softened
  4. 1 medium shallot, thinly sliced and separated into rings
  5. 1 1/2 tablespoons white balsamic vinegar or balsamic vinegar
  6. 1 tablespoon extra-virgin olive oil
  7. 3/4 cup sour cream
  8. 1 garlic clove, minced
  9. Salt and freshly ground white pepper
  10. 2 large Belgian endives, cored and sliced crosswise 1/2 inch thick
  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.



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