Endive Caesar Salad with Harissa Breadcrumbs

5 from 1 vote

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Crunchy, endive caesar salad with harissa breadcrumbs! The creamy dressing balances out any bitterness from the endives, and comes together with the kick of heat from the breadcrumbs. Looking for more caesar salad recipes? Check out our Little Gem Caesar Salad with Panko Breadcrumbs, or our Horseradish Kale Caesar Salad.

Endive Caesar Salad with Harissa Breadcrumbs

What ingredients do you need for this endive caesar salad?

Harissa breadcrumbs: These crunchy and crispy breadcrumbs are made with olive oil, panko breadcrumbs, salt, pepper, and harissa paste.

Endive leaves: If you’ve never tried endives before, they are crunchy, and a tad bitter. The dressing in this recipe balances out the bitterness of the endives, in addition with the kick of heat from the harissa breadcrumbs.

For the dressing: Usually a homemade caesar is with egg yolks, but for this, we are taking a shortcut with mayo. Garlic, anchovies, dijon, Worcestershire, mayo, lemon juice, and parmesan cheese and mixed together until emulsified!

Parmesan cheese: The dressing has parmesan cheese, but we are also finishing off with a big dusting of parmesan cheese when serving, as well.

Instructions to make this endive salad

Make your Harissa Breadcrumbs

In a skillet over medium heat, warm up your olive oil. Once shimmering, add in the harissa paste and give it a toss to infuse completely for about 1 minute. Then add in your breadcrumbs, seasoning with salt and pepper. Bring the heat to medium-low, and stir occasionally to allow the breadcrumbs to crisp up without burning, about 5 to 7 minutes. 

Transfer to a bowl to stop the cooking, and let cool.

Make Your Dressing and Salad

In the base of a mortar and pestle, or a food processor, make a paste with your garlic, anchovies, salt, pepper, and Dijon mustard. You want a combined paste-like consistency. Then add in your Worcestershire, mayo, lemon juice, and parmesan cheese. Mix well to combine. Slowly start adding in your neutral oil to emulsify completely.

In a large bowl, add in your endives, season with salt, pepper, and toss in your dressing to combine. Transfer to a serving platter, finishing with your breadcrumbs, and shredded parmesan.

Endive Caesar Salad with Harissa Breadcrumbs

Tips, Tricks and Substitutions

Can you eat endive raw?

Yes! Definitely, it is crunchy, and delicious. If you don’t love very bitter greens, though, you may want to have a different type of green. But, this recipe specifically with the dressing and breadcrumbs balances out the bitterness.

What is endive?

Endive is a vegetable part of the chicory family. It’s crunchy, and bitter. You can eat them raw in a salad, or as lettuce cups.

What can I pair with this endive salad?

Pair this endive salad with our Italian Pecorino Meatballs in Marinara Sauce, or Perfect Crispy Skin Salmon.

Check out these salad recipes

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Endive Caesar Salad with Harissa Breadcrumbs
5 from 1 vote

Endive Caesar Salad with Harissa Breadcrumbs

Crunchy, endive caesar salad with harissa breadcrumbs! The creamy dressing balances out any bitterness from the endives.
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 4

Ingredients 

Harissa Breadcrumbs

  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon harissa paste
  • 1/2 cup panko breadcrumbs
  • Kosher salt and freshly ground black pepper

Endive Caesar Salad

  • 1 large garlic clove
  • 2 anchovies, plus more for serving if preferred
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire
  • 1/4 cup mayo
  • Juice from half a lemon, about 1 tablespoon
  • 2 tablespoons shredded parmesan cheese, plus more for serving
  • 2 tablespoons neutral oil, such as canola or avocado oil
  • 2 large bunches of endive, cleaned and trimmed with the leaves removed, cut in half lengthwise

Instructions 

Make your Harissa Breadcrumbs

  • In a skillet over medium heat, warm up your olive oil. Once shimmering, add in the harissa paste and give it a toss to infuse completely for about 1 minute. Then add in your breadcrumbs, seasoning with salt and pepper. Bring the heat to medium-low, and stir occasionally to allow the breadcrumbs to crisp up without burning, about 5 to 7 minutes.
  • Transfer to a bowl to stop the cooking, and let cool.

Make Your Dressing and Salad

  • In the base of a mortar and pestle, or a food processor, make a paste with your garlic, anchovies, salt, pepper, and Dijon mustard. You want a combined paste-like consistency. Then add in your Worcestershire, mayo, lemon juice, and parmesan cheese. Mix well to combine. Slowly start adding in your neutral oil to emulsify completely.
  • In a large bowl, add in your endives, season with salt, pepper, and toss in your dressing to combine. Transfer to a serving platter, finishing with your breadcrumbs, and shredded parmesan.

Nutrition

Calories: 191kcal, Carbohydrates: 6g, Protein: 2g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Cholesterol: 7mg, Sodium: 170mg, Potassium: 33mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 12IU, Vitamin C: 0.1mg, Calcium: 19mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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