Endive Lettuce Cups | Cruise Scoop

Ingredients

• 2 garlic cloves
• 4 large anchovy fillets, rinsed and patted dry
• 2 tablespoons sherry vinegar or Chardonnay vinegar (30 ml)
• 1/4 cup extra-virgin olive oil (60 ml)
• 1 1/2 cups ½-inch cubes of day-old bread (125 g)
• Extra-virgin olive oil
• Kosher salt
• 1 cup walnuts (113 g)
• Freshly ground black pepper
• Chili flakes
• 1/3 cup irregular pieces (1/4 inch) Manchego cheese (40 g)
• 1/3 cup irregular pieces (1/4 inch) Parmigiano-Reggiano (40 g)
• 4 endives
• Pinch salt
• 1 medium orange
• 1 Tablespoon Chardonnay vinegar (15 ml)
• 1/2 teaspoon black pepper (2 ml)