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Ingredients

• 4 cups cubed country bread
• 1/3 cup extra virgin olive oil (EVOO)
• 5-6 canned anchovy fillets
• 4 cloves garlic, finely chopped
• 1 teaspoon Worcestershire sauce
• One vegetable or chicken broth (32 ounces container) (4 cups)
• 1 heart romaine lettuce, coarsely chopped
• 1 head escarole, coarsely chopped
• Salt and pepper
• Juice of 1 lemon
• Freshly grated romano cheese, for topping

Description

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