Endive Caesar Salad, Croûtons, Parmesan, Lemon, Basil Recipe

Prepare greens

Trim root ends from Belgian endive and separate into individual leaves. Rinse endive leaves and romaine, spin or pat dry thoroughly. Tear romaine into bite-sized pieces. Stack basil leaves, roll tightly and chiffonade into thin ribbons.

In a large bowl combine the endive leaves, torn romaine, and basil ribbons. Reserve for tossing with dressing later.

Add grated Parmigiano-Reggiano to the bowl and gently toss with the greens right before serving so the cheese is evenly distributed.

Make dressing

In a medium bowl whisk together the mayonnaise, Greek yogurt, minced anchovy fillets, minced garlic, Dijon mustard and Worcestershire sauce until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking constantly to emulsify. Add white wine vinegar, lemon juice (from the Salad ingredients), lemon zest, salt and freshly ground black pepper. Taste and adjust seasoning — add more lemon for brightness, more salt or anchovy for umami.

Make croûtons

Preheat oven to 375°F (190°C). In a mixing bowl toss the bread cubes with olive oil, garlic powder and salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove and cool slightly.

Place the salad bowl with greens near your work surface. Add about half of the dressing and gently toss to coat; add more dressing a tablespoon at a time until the leaves are lightly but evenly coated. Taste and adjust seasoning with salt, pepper or lemon juice.

Add croûtons and toss briefly to combine so they retain some crunch. Sprinkle grated Parmigiano-Reggiano and arrange Parmesan shards on top. Finish with a few additional basil ribbons and a light drizzle of extra-virgin olive oil if desired.

Serve immediately on chilled plates so the croûtons stay crisp.