Wilted Escarole Salad

Ingredients for Wilted Escarole Salad

• 1/2 loaf country-style bread (about 230g ), crust removed, torn into 1" pieces (about 1200ml )

• 7 tablespoons olive oil, divided

• Sal kosher, pimenta moída na hora

• 2 garlic cloves, coarsely chopped

• 1–2 anchovy fillets packed in oil

• 1/4 colher de chá de flocos de pimenta vermelha triturada

• 2 tablespoons (or more) white wine vinegar

• 1 large head escarole, outer leaves removed, inner leaves torn into large pieces

Preheat oven to 177°C. Toss bread and 45ml 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 centre, 10–15 minutes. Let croutons cool.

Meanwhile, heat remaining 60ml 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.

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.

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.

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