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Bread head of escarole radishes celery grape tomatoes cucumber extra-virgin olive oil anchovy garlic lemon juice freshly ground pepper kosher salt
Viewed: 52 - Published at: 4 years agoIngredients
- Two 3/4-inch-thick slices of sourdough bread, cut into 3/4-inch dice (3 cups)
- 1 large head of escarole, light green and white leaves only, cut crosswise into 1-inch 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 tablespoons fresh lemon juice
- Freshly ground pepper
- Kosher salt
Method
- 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 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.
- Add the croutons to the salad and toss.
- Pour the dressing over the salad, season lightly with salt and toss again.
- Serve at once.
