Serves: 2
2 tbsp olive oil
2 slices white bread, cut into 2 cm cubes
160 g pack chicory, broken into leaves
scant 1/2 (us) cup (100 ml) garlic herb dressing
25 g capers, roughly chopped
50 g can anchovies, drained
25 g parmesan shavings
1. In a frying pan heat the oil, then add the bread cubes and cook until golden brown. Put to one side to cool.
2. In a large bowl combine together all the remaining ingredients except for the anchovies, parmesan shavings and croutons.
3. Pile the leaves onto individual plates then top with anchovies, parmesan shavings and croutons.
