Instructions: Heat oven to 350 degrees.

Cut bread into twelve 1/4-inch thick slices. Combine garlic and parsley in a small bowl. Using a total of 2 to 3 tablespoons olive oil, brush both sides of bread. Sprinkle one side liberally with the garlic-parsley mixture. Season with salt. Arrange on a baking sheet, and toast in oven until golden and crisp, 15 to 18 minutes. Set aside.

Discard tough stems of chicories. Tear into bite-sized pieces, and place in serving bowl. Combine lemon juice and remaining olive oil. Drizzle over greens and season with salt and pepper. Serve salad with reserved croutons.

This recipe yields 4 servings.

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