Escarole Caesar Salad

Name: Escarole Caesar Salad
Ingredients: 4 cups 1/2-inch-cube crustless white bread; 1/2 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 4 garlic cloves, minced; 6 oil-packed anchovies, drained and minced; 1/4 cup mayonnaise; 2 teaspoons Dijon mustard; 5 tablespoons fresh lemon juice; 5 medium heads of escarole (about 1 1/2 pounds total)—dark outer leaves reserved, the rest torn into bite-size pieces; 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish