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|2||cup(s) ¼-inch-diced white bread|
|¼||cup(s) extra-virgin olive oil|
|Kosher salt and freshly ground pepper|
|3||anchovy fillets, mashed|
|1||small garlic clove, smashed|
|½||teaspoon(s) finely grated lemon zest|
|2||tablespoon(s) fresh lemon juice|
|¼||cup(s) freshly grated Parmigiano-Reggiano cheese, plus more for garnish|
Preheat the oven to 350°. In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt. Whisk in the mayonnaise, lemon zest, and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.
Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches. Thinly slice the remaining endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing. Spoon the salad onto each spear and garnish with the croutons and grated cheese. Serve immediately.
More information source:www.keyingredient.com