Estela's Endive Salad With Walnuts & Ubriaco Rosso

Name: Estela's Endive Salad With Walnuts & Ubriaco Rosso
Cuisine: Italian
Ingredients: Vinaigrette; 2 garlic cloves; 4 large anchovy fillets, rinsed and patted dry; 2 tablespoons garnacha vinegar; 1/4 cup (60 ml) extra-virgin olive oil; Cracked black pepper; Granola; 1 1/2 cups (50 g) ½-inch cubes of day-old sourdough (you want a few pieces with some dark crust); Extra-virgin olive oil; Kosher salt; 1 cup (100 g) walnuts; Freshly ground black pepper; Chile flakes; 1/3 cup (40 g) irregular pieces (¼- to ½-inch) Ubriaco Rosso; 1/3 cup (about 35 g) irregular pieces (¼- to ½-inch) Pecorino Duro; Endives; 4 endives; 1 medium orange; 1 tablespoon chardonnay vinegar

Instructions

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, 22 Nov 2024 02:09:04 GMT