Caesar salad meets steak tartare in this delicious mashup of two classic recipes.

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
• 1 1/2 ounces parmesan cheese, grated (about 6 tablespoons), divided
• 1 1/4 teaspoons kosher salt, divided, plus more to taste
• 1/2 teaspoon black pepper, divided
• 1 small baguette, chopped into 1/2-inch pieces (about 1 1/2 cups)
• 4 jarred anchovy fillets in oil (such as ortiz), patted dry
• 2 small garlic cloves
• 1 large egg yolk
• 1 teaspoon champagne vinegar
• 1/4 cup canola oil
• 3 tablespoons buttermilk, divided
• 1 (12-ounce) trimmed rib eye steak, cut into 1/4-inch cubes (about 1 1/2 cups), chilled
• 2 tablespoons finely chopped fresh chives
• 12 white belgian endive leaves (from 1 medium head)
• 12 red belgian endive leaves (from 1 medium head)

Directions

1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Stir together 2 tablespoons olive oil, 2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl to form a paste. Add baguette pieces to bowl, and toss to coat. Spread baguette mixture evenly on prepared baking sheet; bake in preheated oven 8 minutes. Remove from oven, sprinkle 2 tablespoons cheese over mixture, and toss to incorporate. Return to oven, and bake at 350°F until bread is light golden in spots, 4 to 6 minutes. Transfer baking sheet to a wire rack; let croutons cool 10 minutes.
2. Finely chop anchovies and garlic on a cutting board; sprinkle with 1/2 teaspoon salt. Using flat side of a large knife, mash and scrape garlic and anchovies until a paste forms. Transfer anchovy-garlic mixture to a medium bowl; add egg yolk, vinegar, and remaining 1/4 teaspoon pepper. Whisk mixture until blended. Gradually add canola oil and remaining 1/4 cup olive oil in a thin, steady stream, whisking constantly, until mixture is thickened and emulsified. Whisk in 1 tablespoon buttermilk and remaining 2 tablespoons Parmesan cheese until blended.
3. Gently toss together toasted croutons, cubed steak, chives, 1/3 cup Caesar dressing, and remaining 1/2 teaspoon salt in a large bowl. Sprinkle a pinch of salt on endive leaves. Arrange endive leaves and tartare in a semicircle along one side of each of 4 plates. Stir remaining 2 tablespoons buttermilk into Caesar dressing, and spoon mixture alongside tartare. Serve immediately.