Food & Wine JANUARY 1999
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.
ONE SERVING Calories 177 kcal, Total Fat 13.7 gm, Saturated Fat 2.6 gm
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