Escarole Caesar Salad

Preheat the oven to 400°. In a large bowl, gently toss the bread cubes with 3 tablespoons of the olive oil. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper and toss again. Spread the bread cubes on a baking sheet and toast, stirring occasionally, until golden and crisp, about 10 minutes. Let cool.

On a work surface, combine the garlic and anchovies. Using the flat side of achef's knife, mash the mixture to a paste. Transfer the paste to a small bowl and whisk in the mayonnaise, mustard and lemon juice. Gradually whisk in the remaining 7 tablespoons of olive oil.

In a large bowl, toss the escarole with the croutons and half of the Caesar dressing. Add the 1 cup of grated cheese and toss again. Season with salt and pepper. Sprinkle with a little more cheese and serve, passing the remaining dressing at the table.