Ingredients Jump to Instructions ↓

  1. 2 cups loosely packed escarole

  2. 1 slice stale bread

  3. 1 ? teaspoons canola oil Dressing: ? clove garlic, peeled

  4. 1 anchovy fillet in oil, coarsely chopped

  5. 2 teaspoons fresh lemon juice

  6. 1 tablespoon olive or peanut oil Dash salt Dash freshly ground black pepper

  7. 2 tablespoons crumbled blue cheese, or a combination of blue with pieces of Cheddar, Camembert, etc.

Instructions Jump to Ingredients ↑

  1. 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 them thoroughly in a salad spinner.

  2. Brush both sides of the bread slice with the oil, and place it 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 pieces.

  3. Make the dressing: Mash the garlic clove with the tines of a fork into a coarse puree. Combine it in a small bowl with the chopped anchovy, lemon juice, olive oil, salt, and pepper.

  4. No more than 30 minutes before serving, add the salad greens to the dressing in the bowl, and toss well. Sprinkle with the croutons and cheese, and serve immediately.


Send feedback