This classic salad drizzled with a garlicky vinaigrette with anchovies.
The leaves are delicate tasting, just slightly bitter, exquisite.
Exposed to light, the leaves turn green and become much more bitter.
Elise Bauer
They grow like a forced bulb on top of a large root the size of a fat carrot.
Endives are grown in France, Belgium, and also in California.
It’s a simple preparationthickly sliced endive leaves tossed in an anchovy and garlic vinaigrette.
Elise Bauer
The anchovies are key!
Also anchovies are an umami bomb, and are the perfect complement to the slightly bitter endive leaves.
Roughly chop the anchovy fillets and add them to the oil.
Add the salt and pepper and the sherry vinegar.
Let the dressing sit and the oil infuse while you prep the endives (about 5 minutes).
Strip off and discard any outer tired leaves from the endives.
Cut off and discard the hard root end of the endives.
Slice the endives crosswise into 1-inch wide pieces.
Cut the core end, if thick, into halves or quarters.
