Ingredients
6 tablespoons extra-virgin olive oil
1 (1-inch-thick) slice rustic bread, crust removed, finely chopped
2 tablespoons finely grated Parmigiano-Reggiano
Kosher salt and freshly ground pepper
1 small clove garlic, minced
4 oil-packed anchovy fillets, chopped
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice
2 tablespoons capers, roughly chopped
2 cups shaved fennel (from 1 bulb)
2 cups shaved celery (from 3 stalks)
4 cups bitter greens, such as dandelion, escarole, or a combination, torn into bite-size pieces
1 avocado, peeled, pitted, and quartered
Preparation
Heat 2 tablespoons oil in a small skillet over medium. Add bread and cook, stirring often, until golden and crisp, 4 to 6 minutes. Drain on paper towels, then transfer to a small bowl. Stir in cheese; season with salt and pepper. Wipe skillet clean.
With the flat side of a heavy knife, mash garlic and anchovies to a fine paste. Heat remaining 1/4 cup oil in skillet over medium; add anchovy mixture and cook until warm and fragrant, about 1 minute. Transfer to a bowl; whisk in lemon zest and juice, and capers. Season lightly with salt and pepper; let cool completely.
Toss dressing with fennel and celery. Fold in greens and season with salt and pepper. Mound salad on 4 plates; top with breadcrumbs and avocado. Serve immediately.
