Name: Endive Salad with Toasted Walnuts and Breadcrumbs
Yield: Makes 4 servings
Ingredients: 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

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Endive Salad with Toasted Walnuts and BreadcrumbsChristopher Baker

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.

Recipe notes

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