Escarole Salad With Anchovy Vinaigrette

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For the Croutons:

3 cups diced ciabatta bread

1/4 cup extra-virgin olive oil

2 large white or brown anchovy fillets, minced (about 1 heaping teaspoon)

2 cloves garlic, grated on a rasp grater

For the Vinaigrette:

6 white anchovy fillets, finely chopped (about 1 tablespoon)

2 cloves garlic, minced

3 tablespoons white wine vinegar

2 teaspoons Dijon mustard

Kosher salt and freshly ground pepper

1/2 cup extra-virgin olive oil

2 tablespoons thinly sliced scallions

1 tablespoon thinly sliced chives

For the Salad:

2 heads escarole, outer leaves removed

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground pepper

1/2 cup fresh parsley leaves