Endive Salad with Walnuts, Torn Bread, and Parmesan

Re-creation of the endive salad with walnuts and ubriaco rosso from one of my favorite restaurants in New York, Estela.

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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 red wine vinegar

Salt

Freshly ground black pepper

1/2 cup Parmesan, broken into 1/2-inch pieces

4-6 endives, depending on how big they are

1 teaspoon finely grated orange zest

2 tablespoons fresh orange juice

1 tablespoon white balsamic or white wine 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, red wine vinegar, and 4 tablespoons olive oil in a bowl; season with salt and pepper. Add walnuts, bread, and parmesan and toss to combine

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

Toss the endive leaves, orange zest and orange juice, and white wine vinegar/white balsamic in a separate bowl and season with salt and pepper

Place walnut-bread mixture over endive salad and enjoy