Sam Mogannam loves to use the pale-green and yellow escarole leaves for salads. He saves the dark outer leaves and sautés them with garlic or tosses them into a pot of chicken soup. Slideshow: Greens Glossary 

Sam Mogannam
November 2010

Gallery

Credit: © David L. Reamer

Recipe Summary test

total:
30 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a large bowl, gently toss the bread cubes with 3 tablespoons of the olive oil. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper and toss again. Spread the bread cubes on a baking sheet and toast, stirring occasionally, until golden and crisp, about 10 minutes. Let cool.

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  • On a work surface, combine the garlic and anchovies. Using the flat side of a chef's knife, mash the mixture to a paste. Transfer the paste to a small bowl and whisk in the mayonnaise, mustard and lemon juice. Gradually whisk in the remaining 7 tablespoons of olive oil.

  • In a large bowl, toss the escarole with the croutons and half of the Caesar dressing. Add the 1 cup of grated cheese and toss again. Season with salt and pepper. Sprinkle with a little more cheese and serve, passing the remaining dressing at the table.

Make Ahead

The Caesar dressing can be refrigerated overnight. Whisk to blend before using.

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