Chicories with Anchovy Bread Crumbs and Egg Yolk
Serves 4
Ingredients
3 tablespoons olive oil
1 tablespoon whole-grain mustard
2 tablespoons fresh lemon juice
Kosher salt and pepper to taste
1 head of radicchio, leaves separated
1 head of endive, leaves separated
3 large egg yolks
1 cup Salty Anchovy Bread Crumbs
Salty Anchovy Bread Crumbs
3-4 slices of fresh crusty bread torn into 1” cubes
¼ olive oil
5 anchovy fillets
Kosher salt and pepper to taste
1 garlic clove, chopped
Place bread cubes into a food processor and pulse until small and tiny. You are wanting 2 cups.
Heat the oil in a large skillet over medium. Add the anchovies and stir while slightly smashing them with the back of a wood spoon until they turn into a paste. Add the bread crumbs and season with salt and pepper. Cook until golden, about 4-6 minutes, then add the garlic. Keep stirring for about another 2 minutes then remove from the heat and allow to cool.
Process
In a mason jar, add olive oil, mustard, and lemon juice, season with salt and pepper and place the lid on the jar and shake until combined. Set aside.
Place the radicchio and endive into a large bowl, pour the dressing over top and massage the leaves with your hands. Taste and season with salt and pepper.
Plate the salad on a large platter and place the egg yolks onto the leaves. Season with more salt and pepper. Top with a handful salty anchovy bread crumbs and serve with extra on the side.
*Note, you will want to break the eggs before people begin to dish themselves to the egg yolk can mix in the with the dressing. Alternatively, you can mix the egg yolks with the dressing before you add to the leaves.
