Lunch: White Anchovy and Crisp Pita Bread Salad

Recipe By: Marcia Kiesel

Ingredients

2 6-inch pita breads
4 tbsp. unsalted butter
1 medium shallot
1 1/2 tbsp. white balsamic vinegar or balsamic vinegar
1 tbsp. extra-virgin olive oil
3/4 c. sour cream
1 garlic clove
Salt and freshly ground white pepper
2 large Belgian endives
12 marinated white anchovies

Instructions

Preheat the oven to 350 °F. Arrange the pitas on a baking sheet, rough sides up, and spread each round with 1 tablespoon of the butter. Bake for about 8 minutes, until crisp. Let cool and break into large pieces.
Meanwhile, in a small bowl, steep the shallot in the vinegar for 5 minutes. Stir in the olive oil, then add the sour cream and garlic and season with salt and pepper.
In a large bowl, toss the endives with the anchovies and toasted pita. Add the sour cream dressing and toss well. Spoon onto 4 plates and serve.
Wine Recommendation: White anchovies are terrific with cava, Spain's earthy, affordable sparkling wine. One of the best is the 2002 Gramona Gran Cuvée, with its spiced apple scent and lightly sweet finish.

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