Categories Salad Leafy Green Nut Vegetarian Quick & Easy Lunch Tree Nut Walnut Healthy Endive Breadcrumbs Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8-10 minutes. Let cool.
- Toss breadcrumbs with 2 tablespoons oil on a clean rimmed baking sheet; season with salt. Bake, tossing once, until golden brown and crisp, 12-15 minutes; let cool.
- Mix anchovies, garlic, red wine vinegar, and remaining 4 tablespoons oil in a medium bowl just to combine; season with salt and pepper. Add toasted walnuts, breadcrumbs, Taleggio, and Pecorino and toss to combine.
- Toss endive, orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.
- Divide walnut mixture among plates and top with endive salad.
- DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill. Walnuts and breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.
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