Romaine and Endive Salad

matt · 8 August 2024
Date Posted
Ingredients
  • ¼ cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 lemon, zested and juiced
  • 3 anchovy fillets, very finely minced
  • 1 Tbsp capers, finely chopped
  • 2 garlic cloves, finely grated, divided
  • ½ cup finely grated pecorino, divided
  • Freshly ground black pepper
  • 1 head Belgian endive
  • 1 romaine heart or 2 heads baby gem lettuce
  • 1 Tbsp olive oil
  • 2 slices stale bread, torn into small pieces
  • Kosher salt
  • 1 Tbsp finely chopped parsley

Note: For a creamy vegan version of this or really any caesar-ish dressing, use 2 Tbsp of tahini, 2 Tbsp of oil and a splash of water instead of the mayo and leave out the anchovies and pecorino altogether. The tahini will give a nice savoury funkiness that works well to replace the funk of pecorino and the umami of anchovies.

Body
  1. In a large bowl, whisk together the mayonnaise, mustard, lemon zest, lemon juice, anchovies, capers and 1 clove of garlic. Whisk in ¼
    cup of the pecorino and season with lots of black pepper.
  2. Trim the ends off the endive and lettuce and separate the leaves. Add them to the bowl of dressing and set aside.
  3. Place a large skillet over medium heat. Add the oil and bread pieces and cook, stirring and tossing frequently, until golden and crisp, 3 to 4 minutes. Stir in the remaining garlic, season with salt and pepper and cook for another minute to take the raw edge off the garlic. Add the remaining pecorino and cook for 30 seconds to crisp the cheese. Stir in the parsley and set aside.
  4. Toss the salad well, then serve scattered with the breadcrumbs.

Note: The dressing and breadcrumbs can be made up to 3 days in advance. Transfer both to airtight containers and store the dressing in the fridge and the breadcrumbs at room temperature.