By Matthew Parker @kioskenpaaodden

(Serves 2 as a main dish or 4 as a side)

SALAD
1 whole endive (leaves separated from the stem, washed and dried)
100g kalettes (broken from the stem, halved, washed and dried)
1 whole orange (zest grated with the fine side of a grater, being careful not to grate the pith)
50g piece Pecorino Romano cheese (optional and Parmesan can also be substituted if Pecorino is not available)

DRESSING
2 cloves of peeled garlic
4 tbsp extra-virgin olive oil
1/2 lemon, juiced
1 tsp Dijon mustard
2 jarred anchovy fillets in olive oil (optional)
Fine sea salt
Freshly cracked black pepper

80g walnuts
2 tbsp extra-virgin olive oil
Fresh cracked black pepper
Pinch of red pepper flakes (optional)

METHOD
1. In a skillet/heavy bottomed pan, set over medium heat, add the olive oil, walnuts and add a few pinches of salt, a couple turns of freshly ground black pepper and a pinch of crushed red pepper, if using. Toss until fragrant and toasted, about 4 to 5 minutes. Remove from heat and allow them to cool to room temperature. Then roughly chop them on a chopping board, put them a side until you need them. This can be done ahead of time.

2. On a chopping board, mince up the garlic cloves, add a small pinch of sea salt and begin to mash it with the back of your knife. Add the anchovy fillets, if using, and mince it together with the garlic again, using the back of your knife, make a nice paste with the two of them together. Scoop them off the cutting board and place in a small mixing bowl. Pour in the extra-virgin olive oil, 1 tsp mustard, the grated zest of the orange, the juice from 1/2 the orange and the juice from 1/2 lemon. Add a few pinches of fine sea salt and some turns of freshly cracked black pepper. Whisk it until smooth. Give it a taste and adjust the seasoning to your liking - orange juice for sweetness, salt for seasoning, olive oil for fat, lemon for more acidity, pepper for warmth.

3. Take the other 1/2 of the orange that was not juiced and cut all of the white pith of, then remove the seeds, if there are any and chop into bite sized pieces.

4. Add the endive leaves, kalette halves and orange to a large mixing bowl then toss together with the dressing. Using a vegetable peeler, shave strips of Pecorino Romano, if using, into the bowl and add the toasted walnuts. Toss once more so it is well mixed together.

5. Transfer to a serving plate and shave a little more Pecorino Romano on top.
Serve as a main dish or as a side salad.

Notes
If you have some dry bread left over at home you can cube, coat in a little extra-virgin olive oil and then roast on a baking tray in the oven at 180c until golden brown (around 10-15 minutes) to add some more texture to the salad.