For the breadcrumb mixture:

1. Preheat the oven to 375ºF.
2. Pour the bread onto a baking sheet and drizzle with extra virgin olive oil and season with a pinch of salt, toss to combine. Add the walnuts to the same baking sheet just next to the bread.
3. Transfer to the oven and bake for eight to ten minutes, until the walnuts and bread are toasted. The walnuts should be done after eight minutes.
4. Toss the bread into a bowl and chop the walnuts into bite sized pieces and add to the bowl with the bread.
5. In a mortar and pestle, smash the garlic clove until broken up into chunks. Add the anchovies and pound until slightly chunky. Add the vinegar, olive oil, Aleppo pepper and a small pinch of salt. Set aside. The dressing will look chunky and loose, it’s all good!
6. Add the chopped celery, Ubriaco di Rabosa and shaved parmesan to the bowl with the bread.
7. Pour the garlic/anchovy dressing over the bread mixture and toss to combine. Let it sit while you make the endives.

For the endives:

1. Cut an inch off the bottom of the endive and discard. Gently pull off the leaves, continuing to trim the bottom as needed to separate the leaves. Add the endive leaves to a large bowl. Cut the core in half lengthwise and add to to the bowl with the endive leaves. Wash the endive with water and pat dry with paper towel.
2. Zest the orange half over the endive cups and squeeze the orange juice over top. Season with a good pinch of salt.

To serve:

1. Portion the bread/walnut mixture into a pasta bowl or serving dishes.
2. Top with the endive cups and drizzle a little extra virgin olive oil on top. Garnish with parmesan shavings and flaky salt, if using.
3. Serve, scooping the bread mixture into the endive cups as you go. Enjoy!