Endive Salad with Toasted Walnuts and Breadcrumbs

Endive Salad with Toasted Walnuts and Breadcrumbs

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Makes 4 servings
Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.

1/2 cup raw walnuts
1 cup coarsely torn fresh breadcrumbs
6 tablespoons olive oil, divided
Kosher salt
4 anchovy fillets packed in oil, drained, finely chopped
1 garlic clove, finely grated
2 tablespoons red wine vinegar
Freshly ground black pepper
2 ounces Taleggio cheese, cut into 1/2″ pieces (about 1/4 cup)
2 ounces Pecorino duro or Parmesan, broken into 1/2″ pieces (about 1/4 cup)
4 endives, sliced crosswise 1″ thick
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 tablespoon white wine vinegar or white balsamic vinegar


Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool.

Toss breadcrumbs with 2 tablespoons oil on a clean rimmed baking sheet; season with salt. Bake, tossing once, until golden brown and crisp, 12–15 minutes; let cool.

Mix anchovies, garlic, red wine vinegar, and remaining 4 tablespoons oil in a medium bowl just to combine; season with salt and pepper. Add toasted walnuts, breadcrumbs, Taleggio, and Pecorino and toss to combine.

Toss endive, orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.

Divide walnut mixture among plates and top with endive salad.

DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill. Walnuts and breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.

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