Name: Wilted Escarole Salad
Yield: 8 Servings
Ingredients: ½ loaf country-style bread (about 8 oz.), crust removed, torn into 1” pieces (about 5 cups); 7 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 2 garlic cloves, coarsely chopped; 1–2 anchovy fillets packed in oil; ¼ teaspoon crushed red pepper flakes; 2 tablespoons (or more) white wine vinegar; 1 large head escarole, outer leaves removed, inner leaves torn into large pieces

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Gentl & Hyers

Sturdy escarole can sit for a few minutes, even when tossed with a warm vinaigrette

Recipe notes