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Winter Greens with Warm Caesar Dressing

Yield 6


  • 5 tablespoons extra-virgin olive oil
  • 3 oil-packed anchovies, minced
  • 2 garlic cloves, minced
  • 2 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • Three 1/2-inch-thick slices sourdough bread--crusts removed, bread cut into 3/4-inch cubes and toasted
  • 1/3 cup freshly grated Parmesan
  • 3 medium heads escarole, tender green and white leaves only, torn into 2-inch pieces
  • Freshly ground pepper

How to Make It

  1. Heat the oil in a small skillet. Mash the anchovies and garlic to a paste; add the paste to the pan and cook over moderately high heat for 1 minute. Stir in the lemon juice and zest.

  2. In a large bowl, toss the croutons with 1 tablespoon of the dressing and 1 tablespoon of the Parmesan. Add the escarole, the remaining dressing and cheese and a generous pinch of pepper. Toss well and serve at once.

  3. ONE SERVING Calories 177 kcal, Total Fat 7 gm, Saturated Fat 6 gm