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1/4 cup extra-virgin olive oil
7 Belgian endives
1/2 teaspoon finely grated lemon zest
3 anchovy fillets, mashed
Kosher salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 cups 1/4-inch-diced white bread
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
1/4 cup mayonnaise
1 small garlic clove, smashed
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1st Keep
 kokita
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