White Anchovy and Crisp Pita Bread Salad

  1. Preheat the oven to 350.
  2. Arrange the pitas on a baking sheet, rough sides up, and spread each round with 1 tablespoon of the butter.
  3. Bake for about 8 minutes, until crisp.
  4. Let cool and break into large pieces.
  5. Meanwhile, in a small bowl, steep the shallot in the vinegar for 5 minutes.
  6. Stir in the olive oil, then add the sour cream and garlic and season with salt and pepper.
  7. In a large bowl, toss the endives with the anchovies and toasted pita.
  8. Add the sour cream dressing and toss well.
  9. Spoon onto 4 plates and serve.

white anchovies, pita breads, unsalted butter, shallot, white balsamic vinegar, extravirgin olive oil, sour cream, garlic, salt, belgian endives

Taken from www.foodandwine.com/recipes/white-anchovy-and-crisp-pita-bread-salad (may not work)

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