2 heads Chioggia radicchio (about 1 pound) 4-6 salted anchovies, soaked 1 clove garlic, cut into quarters 3/4 cup plus 2 tablespoons olive oil, divided 2 tablespoons lemon juice Salt Freshly ground pepper 6 (1/2-inch) thick slices French bread

Step 1 Trim the ends from the radicchio. Tear the leaves into bite-sized pieces. You should have about 8 cups. Set aside while preparing the dressing.

Step 2 Place the anchovies and garlic in a blender. Blend at high speed, adding 3/4 cup of oil in a thin stream. Blend in the lemon juice. Add salt and pepper to taste.

Step 3Heat the broiler or an indoor grill.

Step 4Brush the bread slices with the remaining 2 tablespoons of oil. Broil or grill the bread until browned on both sides. Tear the bread into bite-sized croutons.

Step 5Drizzle about 1/4 cup of the dressing over the radicchio and toss to coat. Add the croutons and toss again. Serve the remaining dressing on the side (reserve any leftover for another use).

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