Wilted Escarole Salad

• 1/2 loaf country-style bread (about 8 ounces), crust removed, torn into 1" pieces (about 5 cups)
• 7 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 2 garlic cloves, coarsely chopped
• 1-2 anchovy fillets packed in oil
• 1/4 teaspoons crushed red pepper flakes
• 2 tablespoons (or more) white wine vinegar
• 1 large head escarole, outer leaves removed, inner leaves torn into large pieces

1. Preheat oven to 350u0b0F. Toss bread and 3 tablespoons 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 center, 10-15 minutes. Let croutons cool.
2. Meanwhile, heat remaining 4 tablespoons 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.
3. 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.
4. DO AHEAD:

countrystyle bread, olive oil, kosher salt, garlic, oil, red pepper, white wine vinegar, head

Taken from www.epicurious.com/recipes/food/views/wilted-escarole-salad-51193830 (may not work)