Lunch: Endive Salad with Toasted Walnuts and Breadcrumbs

Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Endive Salad with Toasted Walnuts and Breadcrumbs

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1/2 cup raw walnuts
1 cup coarsely torn fresh breadcrumbs
6 tablespoons olive oil, divided
Kosher salt
4 anchovy fillets packed in oil, drained, finely chopped
1 garlic clove, finely grated
2 tablespoons red wine vinegar
Freshly ground black pepper
2 ounces Taleggio cheese, cut into 1/2" pieces (about 1/4 cup)
2 ounces Pecorino duro or Parmesan, broken into 1/2" pieces (about 1/4 cup)
4 endives, sliced crosswise 1" thick
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 tablespoon white wine vinegar or white balsamic vinegar

Instructions

Preheat oven to 350 °F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8 –10 minutes. Let cool.
Toss breadcrumbs with 2 tablespoons oil on a clean rimmed baking sheet; season with salt. Bake, tossing once, until golden brown and crisp, 12 –15 minutes; let cool.
Mix anchovies, garlic, red wine vinegar, and remaining 4 tablespoons oil in a medium bowl just to combine; season with salt and pepper. Add toasted walnuts, breadcrumbs, Taleggio, and Pecorino and toss to combine.
Toss endive, orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.
Divide walnut mixture among plates and top with endive salad.
DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill. Walnuts and breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.

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