Endive Lettuce Cups (Crystal)

2 garlic cloves

4 large anchovy fillets, rinsed and patted dry

2 tablespoons sherry vinegar or Chardonnay vinegar (30 ml)

1/4 cup extra-virgin olive oil (60 ml)

1 1/2 cups ½-inch cubes of day-old bread (125 g)

Extra-virgin olive oil

Kosher salt

1 cup walnuts (113 g)

Freshly ground black pepper

Chili flakes

1/3 cup irregular pieces (1/4 inch) Manchego cheese (40 g)

1/3 cup irregular pieces (1/4 inch) Parmigiano-Reggiano (40 g)

4 endives

Pinch salt Kosher salt

1 medium orange

1 Tablespoon Chardonnay vinegar (15 ml)

Extra-virgin olive oil

1/2 teaspoon black pepper (2 ml)

Pound the garlic cloves into a paste in a mortar with the pestle. Add the anchovies and pound until everything is fairly smooth but still slightly chunky. Add the vinegar, olive oil, and a dash of salt and pepper to taste. Mix to combine. The vinaigrette may not look emulsified, don’t worry. If you don’t have a mortar and pestle, finely mince garlic and anchovies and place in a bowl and whisk in other ingredients.

Preheat the oven to 375°F (190°C). Place the bread cubes on a baking sheet and toss with a few teaspoons of olive oil and season with pinch of salt, then spread them out. Spread the walnuts out on a separate baking sheet. Toast the bread and walnuts in the oven, tossing them every few minutes. Remove the nuts once they brown and well toasted, they should smell nutty (about 8 minutes). Remove the bread once it’s dark brown and toasted.

Combine the toasted bread, walnuts, cheeses and chili flake in a large bowl. Dress with the vinaigrette, gently toss to coat everything.

Season the endives with a pinch of salt. Using a rasp grater (Microplane), grate the zest of the orange evenly over the top of the endives. Cut orange in half and squeeze the juice over the leaves. Sprinkle vinegar and gently toss the leaves to coat. Please be careful not to bruise the leaves. Place filling on a large platter and serve with seasoned leaves.