Garden Caesar Salad

Garden Caesar Salad
Photo by James Carrier


  • 2 canned anchovy fillets, drained and minced (optional)
  • Fresh-ground pepper
  • About 6 tablespoons extra-virgin olive oil
  • 3 large egg yolks (see notes)
  • 1 large clove garlic, peeled
  • 12 diagonal slices (1/4 in. thick) baguette (about 1/4 of an 8-oz. loaf)
  • 4 radishes, stemmed and rinsed
  • + 5 more ingredients
    • 8 marinated fresh anchovies (optional; see notes)
    • 1/8 teaspoon Worcestershire
    • 1 pound romaine lettuce (1 large or 2 small heads), rinsed, crisped, and large leaves torn into large pieces (leave small inner leaves whole)
    • ½ cup freshly shredded parmesan cheese
    • 2 tablespoons lemon juice

1. Brush one side of each baguette slice with olive oil. Cut garlic clove in half and rub a cut side lightly over oiled side of each slice. Place slices oiled side up on a 10- by 15-inch baking sheet. Bake in a 350° regular or convection oven until crisp and golden, 8 to 10 minutes. Let croutons ...

View full recipe at My Recipes


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