Mixed Greens with Marinated Anchovies

• 2/3 cup plus 1/4 cup olive oil
• 1/4 cup chopped fresh oregano
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 2 teaspoons grated lemon peel
• 1/2 teaspoon dried crushed red pepper
• 2 2-ounce cans anchovies packed in oil or two 3.75-ounce cans sardines packed in oil, drained well
• 12 1/2-inch-thick baguette slices
• 1 5-ounce bag mixed baby greens
• 2 tablespoons balsamic vinegar

1. Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and crushed red pepper in medium bowl; transfer 1/4 cup marinade to small bowl and reserve.
2. Mix anchovies into remaining marinade.
3. Let stand 2 hours at room temperature.
4. Preheat oven to 350F.
5. Brush bread slices on both sides with reserved marinade; arrange on baking sheet.
6. Bake until toasts are golden, about 10 minutes.
7. Place greens in large bowl.
8. Add balsamic vinegar and remaining 1/4 cup olive oil; toss to coat.
9. Season to taste with salt and pepper.
10. Divide greens among 4 plates.
11. Top each salad with anchovies; garnish each with 3 toasts.

olive oil, fresh oregano, lemon juice, garlic, red pepper, anchovies, baby greens, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/mixed-greens-with-marinated-anchovies-106452 (may not work)