Recipes Salads Caesar Salad Escarole Caesar Salad Be the first to rate & review! 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. By Sam Mogannam Sam Mogannam Sam Mogannam is the second-generation owner of Bi-Rite Market in San Francisco and founder of the Bi-Rite Family of Businesses, a certified B corporation that Forbes named one of the best small companies in the United States. Food & Wine's Editorial Guidelines Updated on January 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © David L. Reamer Total Time: 30 mins Yield: 10 Ingredients 4 cups 1/2-inch-cube crustless white bread 1/2 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 garlic cloves, minced 6 oil-packed anchovies, drained and minced 1/4 cup mayonnaise 2 teaspoons Dijon mustard 5 tablespoons fresh lemon juice 5 medium heads of escarole (about 1 1/2 pounds total)—dark outer leaves reserved, the rest torn into bite-size pieces 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish Directions 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. 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. Rate it Print