- Ingredients:

• Anchovy Croutons: 3 cups diced ciabatta bread; 1/4 cup olive oil; 2 large white or brown anchovy fillets, minced (about 1 heaping teaspoon); 2 cloves garlic, grated on a rasp grater

• Anchovy Vinaigrette: 6 white anchovy fillets, finely chopped (about 1 tablespoon); 2 cloves garlic, minced; 3 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; Kosher salt and freshly ground black pepper; 1/2 cup olive oil; 2 tablespoons finely sliced scallions; 1 tablespoon finely sliced chives

• Salad: 2 heads escarole, outer leaves removed; Olive oil, for drizzling; Kosher salt and freshly ground black pepper; 1/2 cup whole parsley leaves

- Method:

• For the anchovy croutons: Add the diced bread to the bowl of a food processor fitted with the blade attachment. Pulse until the bread resembles small croutons.
• Place a large sauté pan over medium heat. Add the olive oil along with the anchovies and garlic. Cook, stirring occasionally until the garlic is fragrant and the anchovies have melted, 2 to 3 minutes. Stir in the bread, coating it in the oil. Increase the heat to medium. Toast the croutons, stirring occasionally, until golden brown, 7 to 8 minutes. Set aside.
• For the anchovy vinaigrette: To a mixing bowl, add the anchovies, garlic, vinegar and Dijon. Season with salt and pepper. Stream in the olive oil and whisk to combine. Stir in the scallions and chives. Set aside.
• For the salad: Heat a grill pan over medium-high heat. Cut each head of escarole in half and drizzle with olive oil. Season with salt and pepper.
• Place the escarole on the grill pan, cut-side down, and char until deep in color and beginning to wilt, 1 to 2 minutes. Flip and briefly char on the other side, 1 minute.
• Remove to a cutting board and slice into 2-inch-thick pieces. Add to a mixing bowl with the parsley leaves. Drizzle with the anchovy vinaigrette and toss to combine. Place on a serving platter and heavily sprinkle with the anchovy croutons. Serve.
• The remaining vinaigrette can be refrigerated in an airtight container for up to 3 days.

• Special equipment: a grill pan