Crisp Escarole Salad With Garlicky Anchovy Dressing

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Two 3/4-inch-thick slices of sourdough bread, cut into 3/4-inch dice (3 cups)

1 large head of escarole, light green and white leaves only, cut crosswise into 1-inch strips

6 radishes, thinly sliced

4 celery ribs with leaves, thinly sliced

1 cup grape tomatoes, halved

1/2 seedless cucumber, halved lengthwise and thinly sliced crosswise

1/2 cup extra-virgin olive oil

8 oil-packed anchovy fillets, drained and coarsely chopped

6 large garlic cloves, minced

2 1/2 tablespoons fresh lemon juice

Freshly ground pepper

Kosher salt

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