Whole Endive Salad with Anchovy Dressing

whole endive salad anchovy dressing
Photo: Lennart Weibull
Prep Time:
35 mins
Total Time:
1 hrs 5 mins

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.



  • 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)


  • 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


  1. 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.

  2. 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.

  3. 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.

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