These endive boats are a perfect salad to serve to guests or just for yourself to enjoy at home. Inspired by the famous Estela endive salad, this recipe combines so much flavour from the breadcrumb/walnut and cheese topping which is served alongside citrus forward endive cups. When you first see the dish as it's presented, you may not think much of it. But the simple ingredients combine to make an outstanding salad that will leave you licking your plate and fighting over the last endive boat.
If you haven't had the pleasure of dining at Estela in New York City, I would highly encourage you to go. It was by far one of my favourite meals while visiting, with every dish just being so damn good. One of their most famous dishes that's always on the menu is their endive salad. When you first get the dish at your table, you're likely a little skeptical. It looks like a giant pile of leaves (the endive). But once you start eating them, you're amazed. And then you find the mixture at the bottom, what Estela refers to as the granola. It has SO much flavour. Before you know it, you're asking your server more about this dish, and I mean, getting specific. Asking which cheeses are in there and making notes in your phone so you can recreate it at home. At least, that's what we did (my husband and I). Upon returning home, we found out that there is an Estela cookbook! You know, we purchased it immediately. We've recreated the endive salad a few times since then and I've come up with my version which is very close to the original published in the book. I've added some chopped celery and changed the cheeses to make it a little easier to make at home.
It's a crowd pleaser and it will definitely wow your tastebuds and impress whoever you serve it to. I hope you love these endive boats as much as we do!
Here's everything you'll need to make these endive cups.
Making this impressive endive salad appetizer at home is actually pretty easy and doesn't require too many ingredients. Which is something I personally find so impressive after tasting it.
The first thing to do is prep the breadcrumb/walnut mixture and dressing that will get tossed in it.
Preheat the oven to 375ºF.
Pour the bread onto a baking sheet and drizzle with extra virgin olive oil and season with a pinch of salt, toss to combine. Add the walnuts to the same baking sheet just next to the bread.
Transfer to the oven and bake for eight to ten minutes, until the walnuts and bread are toasted. The walnuts should be done after eight minutes.
Toss the bread into a bowl and chop the walnuts into bite sized pieces and add to the bowl with the bread.
In a mortar and pestle, smash the garlic clove until broken up into chunks. Add the anchovies and pound until slightly chunky. Add the vinegar, olive oil, Aleppo pepper and a small pinch of salt. Set aside. The dressing will look chunky and loose, it's all good!
Add the celery, Ubriaco di Rabosa and shaved parmesan to the bowl with the bread.
Pour the garlic/anchovy dressing over the bread mixture and toss to combine. Let it sit while you make the endives.
Next up, prep the endives and assemble.
Cut an inch off the bottom of the endive and discard. Gently pull off the leaves, continuing to trim the bottom as needed to separate the leaves. Add the endive leaves to a large bowl. Cut the core in half lengthwise and add to to the bowl with the endive leaves. Wash the endive with water and pat dry with paper towel.
Zest the orange half over the endive cups and squeeze the orange juice over top. Season with a good pinch of salt.
Portion the bread/walnut mixture into a pasta bowl or serving dishes.
Top with the endive cups and drizzle a little extra virgin olive oil on top. Garnish with parmesan shavings and flaky salt.
Serve, scooping the bread mixture into the endive cups as you go. Enjoy!
I love serving these endive boats in the same manner as Estela.
This means spooning the walnut/breadcrumb mixture into a pasta bowl (or serving bowl/dish) and then covering the mixture up with all the endive cups.
It makes for a beautiful presentation that's also fun to eat.
Kosher salt:
I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
Flaky salt:
I always, always have Maldon flaky salt on hand and add it to almost all of my dishes as a finishing salt. I can't recommend this enough.
Aleppo pepper:
I love using Aleppo pepper in recipes because the flavour isn't too strong or spicy. It's one of my most used spices and I highly recommend it.
Ready to make this? Let's go!
If you make these Estela inspired endive boats, please let me know by tagging me on Instagram, or leave a comment and/or review below!
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These endive boats are inspired by the delicious and famous Estela endive salad. A hearty walnut, breadcrumb and cheese mixture is served alongside endive cups that are delicately tossed in an orange dressing.
For the breadcrumb mixture:
For the endives:
For the breadcrumb mixture:
For the endives:
To serve:
Ubriaco di Rabosa: is an Italian semi-hard cheese prepared with either pasteurized or raw cow's milk. It has a flavoured rind that's washed in Rabosa grape must which helps develop it's flavour and aroma. It's really delicious and worth it if you can find it. If you can't find it, opt for gouda, fontina or comté.
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