Wilted Escarole Salad
A rustic salad featuring torn country bread croutons and escarole leaves wilted in a warm, garlicky anchovy vinaigrette. The contrast of crispy homemade croutons with slightly wilted greens creates a delicious combination of textures.
Ingredients
- •½ loaf country-style bread
- •7 tablespoons olive oil
- •1 to taste kosher salt and pepper
- •2 cloves garlic
- •1½ fillets anchovy fillets
- •¼ teaspoons crushed red pepper flakes
- •2 tablespoons white wine vinegar
- •1 head escarole
- •outer leaves
- •inner leaves
Cooking Instructions
- 1.
Preheat oven to 350°F. Toss bread and 3 tablespoons oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10-15 minutes. Let croutons cool.
15 min
- 2.
Meanwhile, heat remaining 4 tablespoons oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.
5 min
- 3.
Just before serving, toss escarole, croutons and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.
3 min
- 4.
DO AHEAD: Croutons and vinaigrette can be made and escarole can be prepped 1 day ahead. Store croutons wrapped airtight at room temperature. Let vinaigrette cool; cover and chill. Gently reheat vinaigrette before using.
