Servings: 4
Ready Time: 1 hour, including cooling time for croutons
Parmesan croutons
1 550 g loaf egg bread or sourdough
1/2 cup olive oil
1/4 cup Grana Padano or Parmesan, grated
Dressing
2 tbsp mayonnaise
1 tbsp anchovy fillets, chopped
1 tsp garlic, chopped
1 tsp Worcestershire sauce
1/4 cup olive oil
2 tbsp lemon juice
1/4 cup Grana Padano or Parmesan, grated
Freshly ground pepper
Salad
4 cups torn curly kale
4 cups escarole or romaine lettuce, torn into bite-size pieces
Garnish
1/2 cup shaved Parmesan cheese
Method
Preheat oven to 400 F
Tear bread into 1-inch pieces and place in a large bowl; you will have about 9 cups. Stir olive oil with Parmesan, then pour over and toss together. Spread in an even layer on a baking sheet. Bake for 15 to 18 minutes, tossing occasionally, or until golden.
Whisk mayonnaise with anchovy fillets, garlic, Worcestershire sauce, olive oil and lemon juice. Whisk in Parmesan. Season with pepper.
Place salad greens in a large bowl. Add 2 cups croutons and 1/4 cup salad dressing. Toss together, adding more dressing if desired. Garnish with shaved Parmesan.
Lucy Waverman