Endive Salad with Toasted Walnuts and Breadcrumbs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.
Ingredients
- 1/2 cup raw walnuts
- 1 cup coarsely torn fresh breadcrumbs
- 6 tablespoons olive oil, divided
- Kosher salt
- 4 anchovy fillets packed in oil, drained, finely chopped
- 1 garlic clove, finely grated
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
- 2 ounces Taleggio cheese, cut into 1/2" pieces (about 1/4 cup)
- 2 ounces Pecorino duro or Parmesan, broken into 1/2" pieces (about 1/4 cup)
- 4 endives, sliced crosswise 1" thick
- 1 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 tablespoon white wine vinegar or white balsamic vinegar
Instructions
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts, Walnuts.
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