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Ingredients

• 2 cups  1/4-inch-diced white bread
• 1/4 cup  extra-virgin olive oil
•   Kosher salt and freshly ground pepper
• 3   anchovy fillets, mashed
• 1   small garlic clove, smashed
• 1/4 cup  mayonnaise
• 1/2 teaspoon  finely grated lemon zest
• 2 tablespoons  fresh lemon juice
• 1/4 cup  freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• 7   Belgian endives

Description

Salads Usually Require Forks, But Grace Parisi Transforms A Classic Caesar Into A Clever Finger Food. She Tosses Chopped Endives With A Lemony Dressing, Then Spoons The Mixture Inside Elegant Endive Spears, Topping It With Cheese And Crunchy Mini Croutons

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