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Witlof with crispy breadcrumbs
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Versatile salad veggies can be enjoyed raw or cooked, creating elegant canapé cups or a sautéed side dish. Crunchy Italian breadcrumbs with anchovy and herbs elevate the dish.
Ingredients:
  • 13.80 gm olive oil
  • 1 anchovy fillet, chopped
  • 35g (1/2 cup) fresh sourdough breadcrumbs
  • 20.00 ml chopped fresh chives
  • 20.00 ml chopped fresh continental parsley
  • 60g butter, chopped
  • 4 witlof, halved lengthways
  • 60ml (1/4 cup) chicken style liquid stock
Instructions:
  • In a large frying pan over medium heat, warm the oil. Sauté anchovy, stirring, for 1-2 minutes until fragrant. Add breadcrumbs and cook, stirring, for 3-5 minutes until crispy. Transfer to a bowl and mix in chives and parsley.
  • Clean the pan and melt butter over medium heat. Cook witlof cut-side down until golden, about 7-8 minutes. Stir and cook until slightly thickened after adding stock for 2-3 minutes. Transfer to a plate and sprinkle with breadcrumb mixture.

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