Ingredients
1 baguette, sliced 1/2 inch thick
1/2 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese (1/2 ounce)
Coarse salt and freshly ground pepper
Oil-packed white anchovy fillets (optional)
1 garlic clove, minced
1 large egg yolk
1/4 cup finely grated Parmesan cheese (1/2 ounce)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Dash of worcestershire sauce
Coarse salt
1/4 cup extra-virgin olive oil
1 head escarole, chopped
Shaved Parmesan cheese
Preparation
Make the crostini: Preheat oven to 375 degrees. Brush both sides of bread slices with oil. Sprinkle with grated cheese, and season with salt and pepper. Bake until crisp and golden, about 10 minutes. Top each with an anchovy.
Make the dressing: Combine garlic, egg yolk, grated cheese, lemon juice, mustard, Worcestershire sauce, and 1/4 teaspoon salt. Gradually whisk in oil.
Make the salad: Toss escarole with dressing. Top with cheese. Spoon salad onto crostini.
