Madein Breadcrumbs Arugula Endive Recipe

Prep and toast

Preheat oven to 350°F (175°C). Spread torn bread pieces in a single layer on a baking sheet. Drizzle with 3 tablespoons olive oil, add minced garlic, 1 teaspoon salt and 1 teaspoon pepper; toss to coat evenly.

Bake bread pieces for 10–12 minutes, tossing once halfway, until crisp and golden. Remove from oven and let cool slightly.

Pulse the cooled toasted bread in a food processor 5–8 short pulses to produce coarse breadcrumbs (you want some texture, not powder). Transfer breadcrumbs to a bowl and taste; adjust seasoning if needed.

In a medium bowl, whisk together the egg yolk (or mayonnaise), Dijon mustard, minced anchovies, grated garlic, lemon juice and Worcestershire sauce until smooth.

While whisking continuously, slowly drizzle in 6 tablespoons extra-virgin olive oil to emulsify into a thick, creamy dressing.

Stir in 2 tablespoons freshly grated Parmesan, then season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust lemon, salt or anchovy if desired. If dressing is very thick, whisk in up to 1 tablespoon water to loosen.

Trim the base of each Belgian endive head, separate leaves lengthwise into individual sections, and cut larger leaves in half lengthwise if desired. Place 4 cups arugula and the prepared endive leaves into a large mixing bowl.

Add about half of the dressing (start with 2–3 tablespoons) to the greens and gently toss using salad tongs or your hands until leaves are lightly and evenly coated. Add more dressing as needed to taste — you likely will use 3–4 tablespoons total for 6 cups of greens.

Scatter the made-in breadcrumbs over the dressed greens, reserving a small handful to finish the plate for crunch.

Add the shaved Parmesan (about 1 cup) and toasted sesame seeds (2 tablespoons); gently toss once to combine and distribute toppings.

Transfer salad to a serving platter or individual plates. Finish with remaining breadcrumbs sprinkled on top and an extra grind of black pepper. Serve immediately.