Recipe information
Yield
4 first-course
Ingredients
2
/3 cup plus 1/4 cup olive oil
1
/4 cup chopped fresh oregano
2
tablespoons fresh lemon juice
3
garlic cloves, minced
2
teaspoons grated lemon peel
1
/2 teaspoon dried crushed red pepper
2
2-ounce cans anchovies packed in oil or two 3.75-ounce cans sardines packed in oil, drained well
12
1/2-inch-thick baguette slices
1
5-ounce bag mixed baby greens
2
tablespoons balsamic vinegar
Need to make a substitution?
Preparation
Step 1
Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and crushed red pepper in medium bowl; transfer 1/4 cup marinade to small bowl and reserve. Mix anchovies into remaining marinade. Let stand 2 hours at room temperature.
Step 2
Preheat oven to 350°F. Brush bread slices on both sides with reserved marinade; arrange on baking sheet. Bake until toasts are golden, about 10 minutes.
Step 3
Place greens in large bowl. Add balsamic vinegar and remaining 1/4 cup olive oil; toss to coat. Season to taste with salt and pepper. Divide greens among 4 plates. Top each salad with anchovies; garnish each with 3 toasts.