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