Ingredients:
2 3/4" Thick Slices of Sourdough Bread, Cut into 3/4" Dice (3 cups)
1 Large Head of Escarole, Light Green and White Leaves Only (cut crosswise into strips)
6 Radishes (thinly sliced)
4 Celery Ribs with Leaves (thinly sliced)
1 Cup Grape Tomatoes (halved)
1/2 Seedless Cucumber (halved lengthwise and thinly sliced crosswise)
1/2 Cup Extra Virgin Olive Oil
8 Oil-Packed Anchovy Fillets (drained and coarsely chopped)
6 Large Garlic Cloves (minced)
2 1/2 Tbsp. Fresh Lemon Juice
Freshly Ground Pepper
Kosher Salt
Method
of Preparation:
Preheat the oven to 350°. On a baking sheet, toast the bread for 15 minutes, tossing once, until lightly golden. Let cool. Meanwhile, in a large bowl, toss the escarole strips with the radishes, celery, tomatoes, and cucumber.
In a small saucepan, combine the olive oil, chopped anchovies and minced garlic. Cook over moderate heat, stirring occasionally, until the garlic is lightly golden (about 7 minutes). Add the croutons to the salad and toss. Pour the dressing over the salad, season lightly with salt and toss again.
Presentation:
Serve immediately.
Serves: 4
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