Endive salad with maple walnuts and tahini-Parmesan dressing from Ottolenghi Test Kitchen - Extra Good Things (page 84) by Yotam Ottolenghi and Noor Murad

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked polenta with feta, béchamel, and za’atar tomatoes; Charred green pepper and bulgur pilaf with parsley oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dinovino on April 01, 2024

    Packed with flavour; crispy cos worked well, but probably better with a more bitter leaf

  • averythingcooks on July 04, 2023

    I made this dressing for a salad of mixed garden greens, red onions, radishes + grated carrots. There's lots of flavour here (even with my use of capers in place of the anchovies) but note that even a 1/2 recipe (for the 2 of us) made LOTS. He says there's a 3 day fridge life and hopefully he's right.

  • lean1 on April 08, 2023

    Made the dressing as written. Tasted wonderful. Used a spring mix dip and also used the walnuts as written in the recipe. Wonderful flavored salad. I will try the dressing with other greens and maybe even in pasta salad.

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