Cut 2 slices sourdough bread into large croutons and add to a sheet pan lined with aluminum foil.
Add a drizzle of olive oil and season with kosher salt. Toss to combine.
Place sheet pan in the oven and bake for 10-15 minutes, or until the croutons are nicely toasted. Remove and set aside.
Salad
Set oven to broil and lower rack to allow the escarole to fit under the broiler elements.
Rinse and dry 1 medium head of escarole, then cut in half and set on a sheet pan, cut side up.
Place under pre heated broiler, and toast until the leaves begin to char, about 3-4 minutes, but stay close and keep an eye on the escarole.
Remove from oven and set aside.
Dressing
Heat 1 tbsp olive oil in a small saucepan over medium heat until the oil starts to shimmer, about 2 minutes. Add1 medium shallot, finely diced and 2 whole anchovies and stir to combine. Cook until the shallots soften and the anchovies have been dissolved, about 5 minutes.
Add 1 tsp Asian chili sauce (hot) and 3 tbsp red wine vinegar, stir, then increase heat to medium high and cook until the vinegar has been sligthly reduced, about 2 minutes.
Add 3-4 tbsp olive oil and stir to combine and allow to warm.
Assembly and Serving
Cut roasted escarole into bite sized pieces and add croutons. Toss to combine. Add a drizzle of the warm dressing, toss again, and serve immediately.
