Name: Salad with Endive, Green Beans and Walnut Dressing
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Ingredients: Kosher salt; 2 cups stale bread cubes (crusts removed); 4 teaspoons plus 1/3 cup extra-virgin olive oil; Freshly ground pepper; 1/2 cup walnut pieces; 1 small shallot, thinly sliced into rounds, separated into rings; 8 ounces thin green beans, trimmed (halved if long); 3 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 1 teaspoon honey; 3 small heads assorted young lettuces (such as red oak or Little Gem), separated into leaves; 2 heads endive (1 red, 1 green), separated into leaves

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and bring a large saucepan of heavily salted water to a boil.
Pulse the bread in a blender to make coarse crumbs, 3 to 4 pulses. Transfer to one side of the baking sheet. Drizzle the crumbs with 4 teaspoons olive oil and season with 1/4 teaspoon salt and a few grinds of pepper; toss to coat. Spread the walnuts on the other side of the baking sheet. Bake until the walnuts are lightly toasted, 8 to 10 minutes. Remove the walnuts from the baking sheet and set aside to cool slightly. Stir the breadcrumbs and continue baking until golden brown and crunchy, 5 to 7 more minutes.
Meanwhile, soak the shallot in a bowl of ice water for 15 minutes, then drain and pat dry with a paper towel. Add the green beans to the boiling salted water and cook until crisp-tender, 1 to 3 minutes. Remove with tongs or a slotted spoon to a paper towel–lined plate and refrigerate until cooled.
Pulse the cooled walnuts in the blender until finely ground but not powdery, 3 to 4 pulses; remove 1/4 cup and set aside. Make the dressing: Add the vinegar, 2 tablespoons water, the mustard, honey, 1/2 teaspoon salt and a few grinds of pepper to the remaining walnuts in the blender. Blend until mostly smooth and combined, stopping and scraping down the sides with a spatula as needed. With the blender running, add the remaining 1/3 cup olive oil in a slow, steady stream; blend until smooth and emulsified.
Combine the lettuces, endive, green beans, shallot and reserved ground walnuts in a large mixing bowl. Scrape the dressing from the blender into the bowl and toss until evenly coated. Season with more salt and pepper, if needed. Pile half the salad into a serving bowl or platter and sprinkle with half the toasted breadcrumbs. Top with the remaining salad and breadcrumbs.

Photograph by David Malosh

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