Winter Greens with Warm Caesar Dressing

• 5 tablespoons extra-virgin olive oil
• 3 oil-packed anchovies, minced
• 2 garlic cloves, minced
• 2 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• Three 1/2-inch-thick slices sourdough breadcrusts removed, bread cut into 3/4-inch cubes and toasted
• 1/3 cup freshly grated Parmesan
• 3 medium heads escarole, tender green and white leaves only, torn into 2-inch pieces
• Freshly ground pepper

1. Heat the oil in a small skillet.
2. Mash the anchovies and garlic to a paste; add the paste to the pan and cook over moderately high heat for 1 minute.
3. Stir in the lemon juice and zest.
4. In a large bowl, toss the croutons with 1 tablespoon of the dressing and 1 tablespoon of the Parmesan.
5. Add the escarole, the remaining dressing and cheese and a generous pinch of pepper.
6. Toss well and serve at once.

extravirgin olive oil, anchovies, garlic, lemon juice, lemon zest, bread, only, freshly ground pepper

Taken from www.foodandwine.com/recipes/winter-greens-with-warm-caesar-dressing (may not work)