Escarole Caesar Salad

• 4 cups 1/2-inch-cube crustless white bread
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 4 garlic cloves, minced
• 6 oil-packed anchovies, drained and minced
• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 5 tablespoons fresh lemon juice
• 5 medium heads of escarole (about 1 1/2 pounds total)dark outer leaves reserved, the rest torn into bite-size pieces
• 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

1. Preheat the oven to 400.
2. In a large bowl, gently toss the bread cubes with 3 tablespoons of the olive oil.
3. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper and toss again.
4. Spread the bread cubes on a baking sheet and toast, stirring occasionally, until golden and crisp, about 10 minutes.
5. Let cool.
6. On a work surface, combine the garlic and anchovies.
7. Using the flat side of a chef's knife, mash the mixture to a paste.
8. Transfer the paste to a small bowl and whisk in the mayonnaise, mustard and lemon juice.
9. Gradually whisk in the remaining 7 tablespoons of olive oil.
10. In a large bowl, toss the escarole with the croutons and half of the Caesar dressing.
11. Add the 1 cup of grated cheese and toss again.
12. Season with salt and pepper.
13. Sprinkle with a little more cheese and serve, passing the remaining dressing at the table.

white bread, extravirgin olive oil, kosher salt, garlic, anchovies, mayonnaise, mustard, lemon juice, outer, cheese

Taken from www.foodandwine.com/recipes/escarole-caesar-salad (may not work)