Equipment
Ingredients
Croutons
- 330 g bread, cut into 2.5cm pieces
- 45 ml canola oil
Dressing
- 340 g anchovy fillets in oil, coarsely chopped
- 15 g garlic, peeled and minced
- 60 ml lemon juice
- 60 ml peanut oil
- salt
- black pepper, freshly ground
Salad Base
- 570 g escarole, trimmed and cut into 5cm pieces
- 180 g cheese, crumbled
Nutrition (per serving)
Method
Wash the 570g of salad greens and dry them thoroughly using a salad spinner or towels.
Heat 45ml of canola oil in a skillet over medium heat. Sauté the 330g of bread cubes until they are evenly browned on all sides.
Transfer the browned croutons to a small bowl and set aside.
In a large serving bowl, combine 340g chopped anchovies with their oil, 15g minced garlic, 60ml lemon juice, 60ml peanut oil, salt, and pepper. Whisk until well combined.
Stir 180g of crumbled cheese into the dressing mixture.
Add the prepared salad greens to the serving bowl and toss gently until every leaf is coated with the dressing.
Distribute the salad among six plates and top each with the reserved croutons before serving.
Chef's Notes
- For the best croutons, use a day-old baguette or ciabatta. Cut the bread into uniform pieces to ensure even toasting.
- When making the dressing, emulsify the oil slowly into the other ingredients. This will create a thicker, more stable dressing.
- Taste and adjust seasoning for the dressing before tossing with the greens. Anchovies are salty, so add salt cautiously.
- For a richer flavor, consider adding a raw egg yolk to the dressing. Ensure the egg is very fresh and handled with care.
- To elevate the presentation, consider shaving fresh Parmesan over the finished salad instead of crumbling.
Storage
Refrigerator: 4 hours — Greens will wilt significantly once dressed.
