We simply love this dish of endive baked with salty anchovies and earthy thyme. It's an elegant and versatile accompaniment to any meal.
Baked Endive with Anchovies and Thyme
Created for California Endive by Healthy Green Kitchen
About 2 cups packed torn sourdough (or ciabatta) bread pieces
5 tablespoons olive oil, divided
6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half
1 tbsp butter, preferably organic and pastured
1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish
Small handful of fresh parsley, chopped, plus more for garnish (optional)
About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional)
Sea salt and freshly ground black pepper
*Fresh lemon juice, for serving
