RECIPE

© Quentin Bacon

White Anchovy and Crisp Pita Bread Salad

• Recipe by Marcia Kiesel

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

• Fast

Ingredients

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

Directions

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.