100mlgood quality extra virgin olive oilplus an extra drizzle
Freshly ground black pepper
To start, preheat the oven to 180c/Gas 4.
Cut the bread into cubes and add to a small roasting pan with the garlic cloves, with the outer paper/skin still intact. Drizzle with olive oil and season with salt and pepper, then place in the oven for 20-25 minutes until the bread is crispy and the garlic cloves are soft. Turn once during cooking.
While the garlic and croutons are cooking, slice the shallot into thin rings. Cut the endive and chicory into strips dependent on preference. Keep the leaves whole, if you prefer. Add the sliced shallot and leaves to a large mixing bowl and set aside.
If using a pestle and mortar instead of a blender, roughly chop the pickled walnuts.
Remove the garlic and croutons from the oven. Place the croutons in the salad bowl. Squeeze the garlic cloves from their skins and place in a blender or pestle and mortar with the other ingredients for the dressing. Pulse or grind until smooth.
Drizzle some of the dressing onto the lettuce and shallots, toss to incorporate, and season to taste. Add more dressing if necessary.
This recipe should provide more than enough dressing. Store any leftover dressing in a jar in the fridge for around a week.