White Anchovy and Crisp Pita Bread Salad Recipe

Name: White Anchovy and Crisp Pita Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 marinated white anchovies, cut into 1-inch pieces; Two 6-inch pita breads, split into 4 rounds; 4 tablespoons unsalted butter, softened; 1 medium shallot, thinly sliced and separated into rings; 1 1/2 tablespoons white balsamic vinegar or balsamic vinegar; 1 tablespoon extra-virgin olive oil; 3/4 cup sour cream; 1 garlic clove, minced; Salt and freshly ground white pepper; 2 large Belgian endives, cored and sliced crosswise 1/2 inch thick

Servings: persons

1
Preheat the oven to 350.
2
Arrange the pitas on a baking sheet, rough sides up, and spread each round with 1 tablespoon of the butter.
3
Bake for about 8 minutes, until crisp.
4
Let cool and break into large pieces.
5
Meanwhile, in a small bowl, steep the shallot in the vinegar for 5 minutes.
6
Stir in the olive oil, then add the sour cream and garlic and season with salt and pepper.
7
In a large bowl, toss the endives with the anchovies and toasted pita.
8
Add the sour cream dressing and toss well.
9
Spoon onto 4 plates and serve.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 marinated white anchovies, cut into 1-inch pieces, Two 6-inch pita breads, split into 4 rounds, 4 tablespoons unsalted butter, softened, 1 medium shallot, thinly sliced and separated into rings, and more.

Yes, White Anchovy and Crisp Pita Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

White Anchovy and Crisp Pita Bread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions