It can be hard to get enough greens in my diet during the winter, but that doesn’t mean I don’t stop craving them. Endives are in season at this time of year though, and this anchovy and caper dressing stand up perfectly to offset the endives’ mild bitterness.
This easy recipe is adapted from Jamie Oliver’s The Naked Chef, which I adore, even though I feel like I shouldn’t, because Anthony Bourdain doesn’t. But hey, the man can cook!
4 endives, cut into eighths
8 anchovy fillets packed in olive oil, drained and minced
1 tablespoon capers, minced
4 tablespoons olive oil
2 tablespoons lemon juice
1. In a bowl, whisk minced anchovies, capers, olive oil, lemon juice and pepper to taste.
2. Add endives to bowl and toss with dressing.