Escarole Caesar Salad

Name: Escarole Caesar Salad
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

10 ingredients

13 steps

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

1

Preheat the oven to 400.
2

In a large bowl, gently toss the bread cubes with 3 tablespoons of the olive oil.
3

Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper and toss again.
4

Spread the bread cubes on a baking sheet and toast, stirring occasionally, until golden and crisp, about 10 minutes.
5

Let cool.
6

On a work surface, combine the garlic and anchovies.
7

Using the flat side of a chef's knife, mash the mixture to a paste.
8

Transfer the paste to a small bowl and whisk in the mayonnaise, mustard and lemon juice.
9

Gradually whisk in the remaining 7 tablespoons of olive oil.
10

In a large bowl, toss the escarole with the croutons and half of the Caesar dressing.
11

Add the 1 cup of grated cheese and toss again.
12

Season with salt and pepper.
13

Sprinkle with a little more cheese and serve, passing the remaining dressing at the table.