ENDIVE SALAD WITH WALNUT GRANOLA
johnpleshettemealoftheweek.com
ON YOUR PLATE ARE BELGIAN ENDIVE LEAVES WHICH HAVE BEEN TOSSED IN ORANGE JUICE AND ZEST.
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Ingredients
- 2 GARLIC CLOVES
- 4 LARGE ANCHOVY FILLETS
- 2 tbsp GARNACHA VINEGAR OR BANYULS OR GOOD RED WINE VINEGAR
- ¼ cup OLIVE OIL
- 1 ½ cups HOMEMADE BREADCRUMBS, CRUSHED IRREGULARLY
- EXTRA VIRGIN OLIVE OIL
- 1 cup WALNUTS
- CHILE FLAKES
- ⅓ cup UBRIACO ROSSO OR JUST UBRIACO
- ⅓ cup PECORINO DURO (HARD) e.g. PECORINO ROMANO or TOSCANO
- 6 BELGIAN ENDIVES, DEPENDING ON THEIR SIZE
- 1 NAVEL ORANGE
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