Endive Boats with Crunchy Bread, Walnuts, and Parmesan
Adapted from Food52 and Bon Appetit
INGREDIENTS
1/2 cup raw walnuts
1 cup torn fresh/day-old bread
1/4 cup extra-virgin olive oil
4 anchovy fillets, finely chopped
1 large clove garlic, finely grated
2 tablespoons sherry vinegar
Salt
Freshly ground black pepper
1/2 cup Parmesan, broken into 1/2-inch pieces
4-5 endives
1 teaspoon finely chopped orange zest
2 tablespoons fresh orange juice
1 tablespoon white balsamic, white wine vinegar, or champagne vinegar
METHOD
Preheat oven to 350 degrees. Toast walnuts on a parchment-lined baking sheet, stirring occasionally, until slightly darkened, about 8 minutes. Let cool. Roughly chop
Toss torn bread with some olives oil, place on baking sheet. Season with salt and bake until golden, about 10-15 minutes. Let cool. *You can put the bread and walnuts on the same baking sheet and cook at the same time; just be sure to remove the walnuts first before they become too dark
Combine anchovies, garlic, sherry vinegar, and 4 tablespoons olive oil in a bowl; season with salt and pepper. Add orange zest, walnuts, bread, and parmesan and toss to combine.
In a small bowl, combine orange juice with white balsamic, white wine or champagne vinegar.
Cut an inch off the bottom of each endive and discard. Peel back the leaves, trimming the root as you go, until you reach the core.
Arrange endive leaves on a platter. Fill each leaf with the bread-walnut-parmesan mixture. Drizzle with orange juice-vinegar mixture. Enjoy.
