Chicken and Escarole Salad With Anchovy Croutons - Alison Roman

Ingredients

• 1 ¼ pounds bone-in, skin-on chicken breasts or thighs
• Kosher salt
• black pepper
• 6 tablespoons olive oil , plus more as needed
• 4 anchovy fillets , plus more if you like
• ¼ loaf of crusty bread , torn into 1-inch pieces (about 2 cups)
• 1 garlic clove, finely grated
• ¼ cup fresh lemon juice , plus more as needed
• 1 tablespoon soy sauce
• 1 large head escarole or 2 heads romaine lettuce, torn into large pieces
• 1 cup parsley , tender leaves and stems
• Pecorino or Parmesan , for shaving
• 4 large egg yolks (optional)