Endive Cups with Blue Cheese, Celery, and Croutons
Eating your veggies is a lot easier when there's cheese and fried bread involved. If you're not a blue cheese person, any firm, flavorful cheese—think Parm or aged cheddar—would slay here.
Slice root ends off 2 endive. Separate larger leaves and arrange on a platter; save smaller inner leaves for a salad some other time.
Remove crust from 2 slices bread, then tear bread into ¼" pieces (you should have about 3 cups bread).
Heat ¼ cup oil in a medium skillet over medium until shimmering. Add bread and reduce heat to medium-low. Fry bread, tossing occasionally with a spatula or slotted spoon, until golden brown, 3–5 minutes.
Transfer croutons to a paper towel-lined plate; season immediately with salt and set aside to cool.
Quarter 1 celery stalk lengthwise, then slice crosswise (you want a fine uniform dice here). Transfer celery to a medium bowl.
Add croutons, remaining 1 Tbsp. oil, ¼ tsp. salt, and a few grinds of pepper to bowl. Squeeze lemon over and toss to combine.
Spoon celery mixture into base of endive leaves.
Using the medium holes of a box grater, grate 3 oz. blue cheese over endive.
Top with an extra drizzle of oil and a few grinds of pepper.