Escarole Salad With Vinaigrette, Pecorino & Walnuts

By ltrodrigu

Ingredients

• Eight 1/4-inch-thick baguette slices, cut on the diagonal
• 1/4 cup extra-virgin olive oil, plus more to brush bread
• 2 1/2 large cloves garlic, peeled
• Salt and freshly ground black pepper
• 3 anchovy fillets, finely chopped (optional)
• 1 1/2 tablespoons red-wine vinegar
• 2 heads escarole, outer leaves removed, inner leaves torn into large pieces
• 2/3 cup walnuts, lightly toasted
• 1/4 pound pecorino shavings

Details

Adapted from online.wsj.com

Preparation

Step 1

Preheat oven to 425 degrees. Brush bread on both sides with oil and place on a baking sheet. Toast until golden and crisp, about 10 minutes. Cut 1 garlic clove in half. Remove toasts from oven and rub on both sides with cut garlic. Set aside.

Meanwhile, using a mortar and pestle, crush remaining garlic with a pinch of salt to form a paste. If using anchovies, add and grind into paste. Transfer to a bowl and stir in vinegar. Let rest 10 minutes.

Whisk oil into garlic/(anchovy) mixture until dressing thickens and season with salt and pepper.

Toss greens and walnuts with enough dressing to coat. Toss in cheese and season with salt and pepper. Garnish with croutons.