Dishing Up the Dirt

Sautéed Frisée with Anchovies, Buttery Breadcrumbs & Tahini

Our CSA (community supported agriculture) is going off right now! We have 130 families who are a part of our farm this year and every week the veggie shares just get bigger and more diverse. Being a member of a CSA can be challenging for some people because you don’t have control over what goes into your box every week. However, it’s a great opportunity to explore and try veggies that you wouldn’t normally purchase at the grocery store.  This week our members are receiving big, beautiful heads of curly endive (also known as frisée) and I was inspired to make a simple dish that highlighted this wonderful green. Endive has a slightly bitter flavor (not in a bad way) and can be enjoyed raw or cooked. What I love the most about the recipe below is that by lightly sautéing the endive it still holds onto its flavor but it becomes a bit more mellow and when it’s paired with salty anchovies, buttery breadcrumbs, and a simple creamy tahini sauce this becomes a dish that’s well rounded and absolutely divine!

I hope you all give this a try. If you cannot find curly endive you can use escarole or any other bitter leafy green.

Sautéed Frisée with Anchovies, Buttery Breadcrumbs & Tahini

Prep Time: 15 minutes    Cook Time: 10 minutes    Serves: 4

Tahini Dressing
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 2 1/2 Tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 2 teaspoons honey
  • salt and pepper
  • water to thin as needed
  • 3 Tablespoon unsalted butter
  • 1/2 cup coarse fresh breadcrumbs from about 1/2 a loaf of sourdough bread  (it works well to pulse your bread in a food processor)
  • 2 tablespoons olive oil
  • 6 anchovy fillets, roughly chopped
  • 1 head of frisée, torn into pieces


  1. Prepare the dressing by combining all the ingredients in a blender or food processor and mix until smooth, adding water to thin as needed. Taste for seasonings and adjust as needed.
  2. Heat the butter in a large cast iron skillet over medium heat and cook, stirring often until the butter starts to foam a bit. Add the breadcrumbs and cook, stirring often until the breadcrumbs become crips and golden brown. Remove from the heat and set the breadcrumbs aside, wipe out the skillet.
  3. To the same skillet heat the olive oil over medium heat. Add the anchovies and cook, stirring often for about 20 seconds. Add half of the endive leaves and cook, stirring until the leaves wilt down and turn bright green. Add the remaining greens and continue to cook, stirring often until the leaves are tender and lightly browned.
  4. Off the heat drizzle in dressing to taste (you'll have plenty of dressing to store for leftovers) and to with the breadcrumbs. Serve and enjoy!


Store extra dressing in the fridge for up to 7 days. Thin with more water as needed

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