Endive Caesar Salad with Harissa Breadcrumbs

5 from 1 vote

Crunchy, endive caesar salad with harissa breadcrumbs! The creamy dressing balances out any bitterness from the endives.

Prep Time15

Cook Time5

Total Time20

Course: Appetizer, Salad

Cuisine: American

Servings:

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

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.

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.