132 minutes
A simple yet sophisticated dish that brings together the crunch of golden croutons and the savory depth of marinated anchovies.
Filone Bread, cut into ½-inch cubes
slices
Marinated White Anchovies (boquerones), drained, any liquid reserved
0 oz
Scallions, thinly sliced
cups
1. Preheat Oven
Preheat your oven to 350°F.
2. Prepare Bread Cubes
Toss the ½-inch bread cubes with about 2 tablespoons of extra virgin olive oil until evenly coated.
3. Toast Bread Cubes
Spread the oiled bread cubes in a single layer on a baking sheet and toast in the preheated oven for about 12 minutes until dark golden brown. Keep an eye on them to prevent burning.
4. Combine Ingredients
In a medium bowl, combine the toasted bread cubes, drained marinated white anchovies, and thinly sliced scallions.
5. Make Dressing
Whisk together the reserved anchovy liquid with enough extra virgin olive oil to make a total of 2 tablespoons of dressing.
6. Toss and Let Stand
Pour the dressing over the anchovy and crouton mixture and toss until well-coated. Let the mixture stand at room temperature for at least 2 hours before serving.
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