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Winter Greens with Warm Caesar Dressing

Contributed by Grace Parisi

SERVINGS: 6

•FAST
•HEALTHY

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5 tablespoons extra-virgin olive oil
3 oil-packed anchovies, minced
2 garlic cloves, minced
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
Three 1/2-inch-thick slices sourdough bread—crusts removed, bread cut into 3/4-inch cubes and toasted
1/3 cup freshly grated Parmesan
3 medium heads escarole, tender green and white leaves only, torn into 2-inch pieces
Freshly ground pepper

Heat the oil in a small skillet. Mash the anchovies and garlic to a paste; add the paste to the pan and cook over moderately high heat for 1 minute. Stir in the lemon juice and zest.
In a large bowl, toss the croutons with 1 tablespoon of the dressing and 1 tablespoon of the Parmesan. Add the escarole, the remaining dressing and cheese and a generous pinch of pepper. Toss well and serve at once.

Notes One Serving Calories 177 kcal, Total Fat 13.7 gm, Saturated Fat 2.6 gm

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