For a Wow Worthy Winter Salad Just Add Crab

Ingredients

• 14 ounces sourdough boule , cut into 1-inch cubes
• 1 cup plus 5 tablespoons canola oil , divided
• 4 teaspoons kosher salt , divided
• 1/2 teaspoon black pepper , plus more for garnish
• 1/3 cup orange juice
• 3 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard
• 6 anchovy fillets, mashed into a paste
• 3 large garlic cloves , grated
• 1 cup thinly sliced red onion
• 5 cups mizuna or arugula
• 4 cups cored and roughly chopped red and white Belgian endive (from 6 small heads)
• 1 Bosc pear , cored and thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley , plus whole leaves for garnish
• 2 tablespoons chopped fresh chives
• 1 1/2 pounds picked Dungeness crabmeat or lump crabmeat

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