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                                                                  Large chunks of toasted pita stay delightfully crunchy in this bread salad, laced with white anchovies and topped with a garlicky sour cream dressing.

                                                                  Ingredients
                                                                  • Yes No two 6 inch pita bread
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1 1/2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 large belgian endive
                                                                  • Yes No 12 marinated white anchovies
                                                                  • Preheat the oven to 350°. Arrange the pitas on a baking sheet, rough sides up, and spread each round with 1 tablespoon of the butter. Bake for about 8 minutes, until crisp. Let cool and break into large pieces.
                                                                  • Meanwhile, in a small bowl, steep the shallot in the vinegar for 5 minutes. Stir in the olive oil, then add the sour cream and garlic and season with salt and pepper.
                                                                  • In a large bowl, toss the endives with the anchovies and toasted pita. Add the sour cream dressing and toss well. Spoon onto 4 plates and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

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