Endive Cups with Blue Cheese, Celery, and Croutons

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.