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By Food52
Estela's Endive Salad With Walnuts & Ubriaco Rosso
It’s fun to see people’s reactions to this dish. At first glance, it looks like just a pile of endive leaves. But I think there’s something really beautiful about it. The way to start is by eating a few of the top leaves, little endive cups holding orange juice and oil, and then begin filling the rest of them with the absurdly delicious crouton-and-cheese mixture hidden below, sort of like making your own taco. Excerpted from Estela by Ignacio Mattos (Artisan Books). Copyright © 2018.
Updated at: Wed, 11 Dec 2024 09:22:00 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories523.2 kcal (26%)
Total Fat41.5 g (59%)
Carbs27.6 g (11%)
Sugars5.7 g (6%)
Protein16.5 g (33%)
Sodium690.5 mg (35%)
Fiber14.4 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2garlic cloves
4anchovy fillets
large, rinsed and patted dry
2 tablespoonsgarnacha vinegar
¼ cupextra-virgin olive oil
cracked black pepper
50gsourdough
1/2-inch cubes, day-old, you want a few pieces with some dark crust
extra-virgin olive oil
kosher salt
1 cupwalnuts
freshly ground black pepper
chile flakes
⅓ cupUbriaco Rosso
irregular pieces, 1/4- to 1/2-inch
⅓ cupPecorino
irregular pieces, 1/4- to 1/2-inch, Duro
4endives
1orange
medium
1 tablespoonchardonnay vinegar
Instructions
View on Food52
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