Whole Endive Salad With Anchovy Dressing Recipes

ESCAROLE SALAD WITH ANCHOVY VINAIGRETTE

Steps:

• For the croutons: Preheat the oven to 350 degrees F; position an oven rack in the middle of the oven.
• In a large bowl, toss the bread cubes with the olive oil, salt and pepper. Spread the bread cubes on a rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Let cool. (The croutons will keep in an airtight container for up to 3 days.)
• For the escarole: Preheat a grill on medium heat.
• Cut the escarole head in half, then wash and dry. Grill the escarole cut-side down to give it a little char, about 3 minutes. (Do not flip and cook the other side. We are looking for just some of the escarole to be charred.) Set aside and let cool.
• For the warm anchovy vinaigrette: In a small saucepot, heat 1 tablespoon olive oil over low heat until shimmering. Add the shallots and anchovies and cook, stirring, until the shallots have softened and the anchovies fall apart and dissolve in the oil, 2 to 3 minutes. Stir in the red pepper flakes. Add the vinegar and cook, stirring, until it has reduced slightly, about 1 minute. Whisk in the remaining 4 tablespoons oil.
• Cut the escarole into 1-inch pieces and put in a large bowl. Add the vinaigrette and croutons and toss to combine. Season with salt and pepper.

ENDIVE SALAD WITH EGG AND ANCHOVY

Steps:

• Make the vinaigrette: Pound together (or hand chop) garlic and 4 anchovy fillets to make a rough paste. Transfer mixture to a small bowl.
• Add 2 tablespoons lemon juice, zest and Dijon mustard and stir well. Season with salt and pepper.
• Whisk in olive oil. Taste and adjust lemon juice, salt and pepper. Just before preparing salad, taste vinaigrette again and adjust seasoning as needed.
• Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and pile them in a large salad bowl. (Cut the hearts in half or quarters lengthwise.) Add the radicchio, if using.
• Just before serving, sprinkle leaves lightly with salt and pepper, and drizzle with 2 tablespoons vinaigrette. Toss gently, then distribute among six to eight plates. Garnish each plate with an egg cut in half or into quarters, and an anchovy fillet, then drizzle plates with remaining dressing.

CELERY, RADISHES, AND ENDIVE WITH ANCHOVY DRESSING

Steps:

• Cut celery ribs crosswise into thirds. Beginning at 1 end of each piece of celery, make lengthwise cuts about 1/8 inch apart, cutting through to cutting board and stopping 1/4 inch from other end (so that pieces stay whole). Transfer as cut to a bowl of ice and cold water.
• Trim stem end of each radish to create a flat surface. Stand 1 radish stem-end down and make vertical cuts at 1/8-inch intervals into (but not all the way through) radish, stopping about 1/4 inch above stem end. Rotate radish 90 degrees and make vertical cuts in same manner to form a crosshatch pattern, keeping radish intact. Transfer to ice water. Repeat with remaining radishes.
• Chill celery and radishes, covered in ice water, until ends of celery curl, at least 1 hour.
• Trim endive and separate leaves. Keep chilled, covered, until ready to serve.
• Mash anchovies and garlic to a paste with salt and pepper using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a bowl). Stir in vinegar with pestle (or a whisk), then add oil in a slow stream, stirring (or whisking) vigorously until dressing is emulsified.
• Drain celery and radishes and pat dry. Serve vegetables with individual ramekins of dressing for dipping.
• *Puntarelle is available by mail order from Lucio Gomiero's European Vegetable Specialties Farms, radicchio.com.