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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 300 degrees . Toast the bread cubes in a single layer on a baking sheet for 20 minutes.

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  • Meanwhile, in a large skillet, heat the EVOO over medium heat. Add the anchovies and cook, stirring, until melted, 3 minutes. Lower the heat to low, add the garlic and cook for 5 minutes. Add the croutons and Worcestershire sauce and toss.

  • In a medium saucepan, bring the vegetable broth, romaine and escarole to a simmer, then cook for 5 minutes; season with salt and pepper. Turn off the heat and stir in the lemon juice.

  • Arrange the croutons in bowls and, using tongs, pile the greens evenly on top, then ladle in the broth. Top with the romano cheese.

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