6 to 8 cups loosely packed escarole (about 2 heads)
4 slices stale bread
1-2 tablespoons canola oil
2 cloves garlic, peeled
2-3 anchovy fillets in oil, coarsely chopped
3 tablespoons fresh lemon juice
Preheat the oven to 400 degrees.
Remove and discard any wilted or damaged areas
from the salad leaves,
and break the trimmed greens into 2-inch pieces.
Wash the greens, and dry thoroughly.
Brush both sides of the bread slices with the oil,
and place them on a small baking sheet. Place in the
oven for 10 minutes or until nicely browned on both
sides. Break or cut the toasted bread into 1-inch
Mash the garlic cloves with the
tines of a fork into a coarse puree.
Combine it in a small bowl with the
chopped anchovies, lemon juice,
peanut oil, salt, and pepper.
No more than 30 minutes before serving, add the salad
greens to the dressing in the bowl, and toss well.
When ready, sprinkle with the croutons and the cheese,
if desired, and serve immediately.
Adapted from: Cooking with Claudine; KQED Books and Tapes
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.