Ingredients Jump to Instructions ↓

  1. 2 6-inch pita breads , split into 4 rounds

  2. 4 tablespoon(s) unsalted butter , softened

  3. 1 medium shallot , thinly sliced and separated into rings

  4. 1 1/20 tablespoon(s) white balsamic vinegar or balsamic vinegar

  5. 1 tablespoon(s) extra-virgin olive oil

  6. 3/4 cup(s) sour cream

  7. 1 garlic clove , minced Salt and freshly ground white pepper

  8. 2 large Belgian endives , cored and sliced crosswise

  9. 1/2 inch thick 12 marinated white anchovies , cut into 1-inch pieces

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F. Arrange the pitas on a baking sheet, rough sides up, and spread each round with 1 tablespoon of the butter. Bake for about 8 minutes, until crisp. Let cool and break into large pieces. Meanwhile, in a small bowl, steep the shallot in the vinegar for 5 minutes. Stir in the olive oil, then add the sour cream and garlic and season with salt and pepper. In a large bowl, toss the endives with the anchovies and toasted pita. Add the sour cream dressing and toss well. Spoon onto 4 plates and serve. Wine Recommendation: White anchovies are terrific with cava, Spain's earthy, affordable sparkling wine. One of the best is the 2002 Gramona Gran Cuvée, with its spiced apple scent and lightly sweet finish.


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