Escarole Salad with Anchovy Vinaigrette and Croutons

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Anchovy Croutons:

3 cups diced ciabatta bread

1/4 cup olive oil

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

2 cloves garlic, grated on a rasp grater

Anchovy 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 black pepper

1/2 cup olive oil

2 tablespoons finely sliced scallions

1 tablespoon finely sliced chives

Salad:

2 heads escarole, outer leaves removed

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

1/2 cup whole parsley leaves