oranged endive with bread-cheese-nut mix

from power vegetables

this recipe is delicious! anchovies, toasty bread crumbs, cheese and walnuts in little endive leaves pooled with orange juice and white wine vinegar.

MAKES 4 SERVINGS

1C pieces torn fresh bread, preferably from a country or sourdough loaf

+ olive oil

+ kosher salt and freshly ground black pepper

2 endives

4 anchovy fillets, finely chopped

1 garlic clove, finely chopped

2T red wine vinegar

1⁄2 C toasted walnuts, roughly chopped

2 oz pecorino cheese, broken into 1⁄2" pieces

1 orange, zested and juiced

1 T white wine vinegar

1 Heat the oven to 350°F.

2 Put the torn bread in a bowl with a healthy drizzle of olive oil and season with salt and pepper. Toss the bread to dress it evenly, then dump onto a rimmed baking sheet and scatter into an even layer. Bake, tossing every 5 minutes until deep golden brown and crunchy, 10 to 15 minutes.

3 Meanwhile, prep the endives. With a sharp paring knife, cut a cone-shaped plug from the base of each endive. When you remove the core, the leaves should easily fall away from the head. Remove 3 or 4 layers of leaves, then repeat, cutting and removing another core. This will yield the largest leaves and least amount of waste. (Endive ain't cheap!) If the endive needs crisping, fill a large bowl with ice water and submerge the leaves for 15 minutes. Remove and blot dry with paper towels.

4 Whisk the anchovies, garlic, red wine vinegar, and 4 cup olive oil in a medium bowl and season with salt and pepper. Add the cooled croutons, walnuts, and pecorino and toss to coat them in the dressing.

5 In another bowl, toss the endive with the orange zest and juice and the white wine vinegar. Season lightly with salt and pepper and arrange the leaves on a platter. Spoon some of the orange dressing into each endive cup, then fill each with a spoonful of the bread-cheese-nut mixture. Serve your beautiful lettuce cups.