Fried Bread Salad with Roasted Peppers, Capers and Toasted Garlic

½ cup extra virgin olive oil, plus more if needed
20 garlic cloves, peeled
Kosher salt and freshly ground black pepper
2 cups 1-inch crustless bread cubes
1 large red onion, cut into ¼-inch-thick slices
5 large red peppers, roasted (see page 99), peeled, stemmed, seeded, and cut into 1-inch-wide strips
2 anchovies, rinsed and finely chopped
1 tablespoon capers, rinsed
¼ cup balsamic vinegar
1 cup chopped fresh fiat-leaf parsley
½ cup chopped fresh basil
1 ounce Pecorino Romano shavings

Here the croutons absorb the flavor of the olive oil and add crunch to the finished salad.

Heat the olive oil in a large sauté pan over low heat. Add the garlic cloves, season with salt and pepper, and cook until tender and golden, about 15 minutes. Remove the garlic from the pan with a slotted spoon, and set aside.
Increase the heat to medium. Add the bread to the pan and sauté until golden brown on all sides, 4 to 5 minutes. Transfer the bread to a large bowl.
Add the onion to the pan and cook until tender, about 5 minutes. Add to the bread.
Add the garlic, roasted peppers, anchovies, and capers to the bowl. Toss well. Season with salt and pepper. Add the balsamic vinegar, parsley, basil, and, if necessary, additional olive oil, season with salt and pepper, and toss again. Taste, and adjust the seasonings as necessary.
Arrange the salad on chilled plates, top with the pecorino shavings, and serve.