Ingredients
1 tablespoon extra-virgin olive oil
2 teaspoons unsalted butter
1/4 loaf unsliced brioche (1/4 pound), crust removed, cut into 1/4-inch cubes (2 cups)
10 oil-packed anchovies, chopped (2 tablespoons)
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons thinly sliced garlic (from 3 cloves)
1/4 cup fresh lemon juice (from 1 juicy lemon)
6 heads Belgian endive (1 pound), trimmed and leaves separated, washed, and well dried
Preparation
Croutons: Heat oil and butter in a medium skillet over medium-low. Add brioche cubes and cook, stirring often, until golden and crisp, 4 to 6 minutes. Transfer to paper towels; let cool completely. Croutons can be stored in an airtight container at room temperature up to 1 week.
Salad: With the side of a knife, mash anchovies and 1/4 teaspoon salt to a paste. In a small skillet, heat oil and garlic over medium until garlic is sizzling and fragrant, about 3 minutes. Remove from heat; remove garlic with a slotted spoon and reserve for another use. Return skillet to medium heat and add anchovy mixture. Cook, stirring, until mixture dissolves, about 2 minutes. Remove from heat; slowly whisk in lemon juice. Let cool completely.
In a large bowl, toss endive leaves with dressing; lightly season with salt and pepper. Divide among 4 plates and serve, topped with croutons and pepper.
