Crisp Escarole Salad with Garlicky Anchovy Dressing
How to Make It
Step 1
Preheat the oven to 350°. On a baking sheet, toast the bread for 15 minutes, tossing once, until lightly golden; let cool.
Step 2
Meanwhile, in a large bowl, toss the escarole strips with the radishes, celery, tomatoes and cucumber.
Step 3
In a small saucepan, combine the olive oil, chopped anchovies and minced garlic and cook over moderate heat, stirring occasionally, until the garlic is lightly golden, about 7 minutes. Add the lemon juice and season generously with pepper.
Step 4
Add the croutons to the salad and toss. Pour the dressing over the salad, season lightly with salt and toss again. Serve at once.
