
By Food52
Estela's Endive Salad With Walnuts & Ubriaco Rosso
It’s fun to see people’s reactions to this dish. At first glance, it looks like just a pile of endive leaves. But I think there’s something really beautiful about it. The way to start is by eating a few of the top leaves, little endive cups holding orange juice and oil, and then begin filling the rest of them with the absurdly delicious crouton-and-cheese mixture hidden below, sort of like making your own taco. Excerpted from Estela by Ignacio Mattos (Artisan Books). Copyright © 2018.
Updated at: Fri, 01 Aug 2025 04:11:57 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories581.6 kcal (29%)
Total Fat45 g (64%)
Carbs33.9 g (13%)
Sugars7.4 g (8%)
Protein17.6 g (35%)
Sodium744.4 mg (37%)
Fiber15.9 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

Vinaigrette

2garlic cloves

4anchovy fillets
large, rinsed and patted dry

2 tablespoongarnacha vinegar

¼ cupextra-virgin olive oil

cracked black pepper

Granola

1 ½ cupsourdough
1/2-inch cubes, day-old, you want a few pieces with some dark crust

extra-virgin olive oil

kosher salt

1 cupwalnuts

freshly ground black pepper

chile flakes

⅓ cupUbriaco Rosso
irregular pieces, 1/4- to 1/2-inch

⅓ cupPecorino
irregular pieces, 1/4- to 1/2-inch, Duro

Endives

4endives

1orange
medium

1 tablespoonchardonnay vinegar
Instructions
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