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Whole Endive Salad with Anchovy Dressing
Ingredients
  • subheading: Croutons:
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons unsalted butter
  • ¼ loaf unsliced brioche (¼ pound), crust removed, cut into ¼-inch cubes (2 cups)
  • subheading: Salad:
  • 10 oil-packed anchovies, chopped (2 tablespoons)
  • Kosher salt and freshly ground pepper
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons thinly sliced garlic (from 3 cloves)
  • ¼ cup fresh lemon juice (from 1 juicy lemon)
  • 6 heads Belgian endive (1 pound), trimmed and leaves separated, washed, and well dried
Steps
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