- 2/3 cup plus 1/4 cup olive oil
- 1/4 cup chopped fresh oregano
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 2 teaspoons grated lemon peel
- 1/2 teaspoon dried crushed red pepper
- 2 2-ounce cans anchovies packed in oil or two 3.75-ounce cans sardines packed in oil, drained well
- 12 1/2-inch-thick baguette slices
- 1 5-ounce bag mixed baby greens
- 2 tablespoons balsamic vinegar
- Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and crushed red pepper in medium bowl; transfer 1/4 cup marinade to small bowl and reserve. Mix anchovies into remaining marinade. Let stand 2 hours at room temperature.
- Preheat oven to 350°F. Brush bread slices on both sides with reserved marinade; arrange on baking sheet. Bake until toasts are golden, about 10 minutes.
- Place greens in large bowl. Add balsamic vinegar and remaining 1/4 cup olive oil; toss to coat. Season to taste with salt and pepper. Divide greens among 4 plates. Top each salad with anchovies; garnish each with 3 toasts.