For the Garlic Breadcrumbs
(makes about 1 cup)
6 ¼” slices of bread (stale bread works great here)
1 small clove garlic, grated
Preheat oven to 250º F. Arrange bread slices on a baking sheet and toast in the oven for 45 minutes - 1 ¼ hours (Note: time will vary based on how fresh your bread is), or until the bread is hard like a crouton throughout. Let cool, then (carefully!) break into 1” pieces. Add to the bowl of a food processor and pulse until broken up, then run the machine for 45 seconds - 1 minute, until the crumbs are the texture of sand.
Heat a skillet over medium heat and add 2 teaspoons olive oil. Add breadcrumbs, a pinch of salt, and spread out evenly across the pan. Reduce heat to medium low and cook 4-5 minutes, stirring constantly. Taste the crumbs (they should be crunchy and toasted). Turn off the heat, and clear a space in the center of the breadcrumbs. Add 1 teaspoon olive oil and add the garlic. Smash the garlic in the oil using the back of a spatula or spoon and let it cook with the residual heat of the pan. Stir everything together and transfer to a bowl once done.
For the Oregano Caesar Dressing
(makes about 1 cup)
2 cloves garlic, grated
3 anchovies (optional), finely chopped into a paste
½ teaspoon dijon mustard
3 tablespoons lemon juice
2 teaspoons fresh oregano, minced
¼ cup olive oil
¼ teaspoon black pepper
Combine the garlic, anchovies, dijon, and a pinch of salt in a bowl. Mix everything together into a smooth paste. Whisk in lemon juice and oregano, then slowly add in olive oil. Season with black pepper and salt as needed.
For the Salad
6 ounces escarole, washed and torn into bite-size pieces
1 ½ ounces pecorino or parmesan cheese (crumbled, shaved, or grated)
Add escarole to a large bowl and add half of the cheese. Add desired amount of dressing and toss to combine everything, adding more dressing as desired. Arrange lettuces in a bowl and top with remaining cheese and a few grinds of black pepper. Enjoy immediately.