Escarole salad with anchovy vinaigrette

Indulge in the savory goodness of Escarole Salad with tangy anchovy vinaigrette. A harmonious blend of flavors that will tantalize your taste buds.

Ingredients:

• 2 cups cubed country bread (about 1-inch dice)
• 2 tablespoons olive oil 
• 3/4 teaspoon kosher salt 
• 1/4 teaspoon freshly ground black pepper 
• 1 large or 2 small heads escarole
• 5 tablespoons extra-virgin olive oil
• 1 large shallot, finely chopped 
• 2 olive oil-packed anchovy fillets, chopped 
• Pinch red pepper flakes 
• 3 tablespoons red wine vinegar 
• Kosher salt and freshly ground black pepper

Instructions:

1. For making the croutons: Heat the oven to 180 °C and place an oven rack in the middle position.
2. In a big bowl, mix the bread cubes with olive oil, salt, and pepper. Spread them on a baking sheet with edges and bake until they turn golden brown, for approximately 8 to 10 minutes. Allow them to cool. (You can store the croutons in a sealed container for up to 3 days.)
3. Prep for the escarole: Get the grill ready at a medium heat level.
4. Slice the escarole head in half, then clean and pat it dry. Grill the escarole with the cut side facing down to get a light char, around 3 minutes. (No need to turn it and cook the other side. The goal is just to lightly char some parts of the escarole.) Leave it aside to cool.
5. For the warm anchovy dressing: In a small saucepan, warm up 1 tablespoon of olive oil on low heat until it shimmers. Add the shallots and anchovies and cook while stirring until the shallots are tender and the anchovies disintegrate and blend into the oil, which takes about 2 to 3 minutes. Mix in the red pepper flakes. Put in the vinegar and cook, stirring, until it thickens slightly, for about 1 minute. Then whisk in the remaining 4 tablespoons of oil.
6. Chop the escarole into 1-inch pieces and place them in a large bowl. Add the dressing and croutons then mix well. Season with salt and pepper.

Summary:

• Calories: 1148 kcal
• Fat: 99 g
• Protein: 13 g
• Carbs: 54 g
• Potassium: 548 mg
• Magnesium: 64 mg