Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Whole Endive Salad with Anchovy Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 35 mins Total Time: 1 hrs 5 mins Servings: 4 A garlicky anchovy dressing imparts an umami richness to crisp endive leaves in this elegant spring salad, while tiny homemade brioche croutons add just the right amount of crunch. Ingredients 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) 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 Directions Croutons: Heat oil and butter in a medium skillet over medium-low. Add brioche cubes and cook, stirring often, until golden and crisp, 4 to 6 minutes. Transfer to paper towels; let cool completely. Croutons can be stored in an airtight container at room temperature up to 1 week. Salad: With the side of a knife, mash anchovies and 1/4 teaspoon salt to a paste. In a small skillet, heat oil and garlic over medium until garlic is sizzling and fragrant, about 3 minutes. Remove from heat; remove garlic with a slotted spoon and reserve for another use. Return skillet to medium heat and add anchovy mixture. Cook, stirring, until mixture dissolves, about 2 minutes. Remove from heat; slowly whisk in lemon juice. Let cool completely. In a large bowl, toss endive leaves with dressing; lightly season with salt and pepper. Divide among 4 plates and serve, topped with croutons and pepper. Cook's Notes If you use salt-cured anchovies instead of oil-packed, soak them in cold water for 10 minutes, then dry them well before using. Rate it Print