Endive Salad with Lemon Vinaigrette

• 1/4 cup fresh lemon juice
• 2 large garlic cloves, coarsely chopped
• 1/2 cup olive oil
• 1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
• 6 3/4-inch-thick slices sourdough flute and baguette
• 1/4 cup olivada* or prepared tapenade spread
• 2 heads Belgian endive, coarsely chopped
• 1 head curly endive, center leaves only, torn into pieces
• 1/2 cup pine nuts (about 2 ounces), toasted
• *An olive spread available at Italian markets, specialty foods stores and some supermarkets. If unavailable, puree pitted black, brine-cured olives.

1. Puree fresh lemon juice and chopped garlic in blender or food processor.
2. With machine running, gradually add olive oil and blend until smooth.
3. Add grated Parmesan cheese and blend until thickened.
4. Season dressing to taste with salt and pepper.
5. (Can be prepared 2 days ahead.
6. Cover dressing tightly and refrigerate.)
7. Preheat oven to 350F.
8. Spread bread slices with olivada.
9. Place bread on cookie sheet.
10. Bake until crisp and brown, about 10 minutes.
11. Remove bread from oven and cool.
12. Cut into 1-inch cubes.
13. Combine greens in large bowl.
14. Toss with vinaigrette dressing.
15. Sprinkle salad with pine nuts and croutons and serve.

lemon juice, garlic, olive oil, parmesan cheese, baguette, olivada, endive, center, pine nuts, italian markets

Taken from www.epicurious.com/recipes/food/views/endive-salad-with-lemon-vinaigrette-2078 (may not work)