- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Salads usually require forks, but Grace Parisi transforms a classic Caesar into a clever finger food. She tosses chopped endives with a lemony dressing, then spoons the mixture inside elegant endive spears, topping it with cheese and crunchy mini croutons.
Ingredient:
- 1/4 cup extra-virgin olive oil
- 7 Belgian endives
- 1/2 teaspoon finely grated lemon zest
- 3 anchovy fillets, mashed
- Kosher salt and freshly ground pepper
- 2 tablespoons fresh lemon juice
- 2 cups 1/4-inch-diced white bread
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 1/4 cup mayonnaise
- 1 small garlic clove, smashed
