Red Chicory Salad With Mozzarella Toasts and Lemon Anchovy Dress

• 8 slices baguette
• 3 tablespoons oil
• 200 g mozzarella cheese
• 4 heads chicory lettuce
• handful parsley
• 1 garlic clove
• 1 pinch chili
• 1 anchovy
• 1 lemon
• 1 pinch sugar

1. Brush the baguette slices with oil then grill just on one side for 1 minute.
2. Slice the mozzarella into 8 pieces and put on the untoasted side of the bread.
3. Set aside.
4. In a small frying pan, heat the oil, then add the garlic, chilli, and anchovy.
5. Cook on a low heat for 2 minutes, or until the anchovy melts.
6. Turn up the heat and add the lemon juice, sugar, and a grind of black pepper and let it reduce for a minute.
7. Remove from the heat and add the lemon zest.
8. Grill the cheese toasts until melted.
9. Separate the chicory leaves, and divide between 4 plates, then pour the warm dressing over the top.
10. Scatter over the parsley and serve with the warm cheesy toasts.

baguette, oil, mozzarella cheese, chicory lettuce, handful parsley, garlic, chili, anchovy, lemon, sugar

Taken from www.food.com/recipe/red-chicory-salad-with-mozzarella-toasts-and-lemon-anchovy-dress-478318 (may not work)