Garden Caesar Salad Recipe

Name: Garden Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 diagonal slices (1/4 in. thick) baguette (about 1/4 of an 8-oz. loaf); About 6 tablespoons extra-virgin olive oil; 1 large clove garlic, peeled; 2 tablespoons lemon juice; 2 canned anchovy fillets, drained and minced (optional); 1/8 teaspoon Worcestershire; 3 large egg yolks (see notes); 1 pound romaine lettuce (1 large or 2 small heads), rinsed, crisped, and large leaves torn into large pieces (leave small inner leaves whole); 1/2 cup freshly shredded parmesan cheese; Fresh-ground pepper; 4 radishes, stemmed and rinsed; 8 marinated fresh anchovies (optional; see notes)

Servings: persons

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

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 350u00b0 regular or convection oven until crisp and golden, 8 to 10 minutes. Let croutons cool.
2
Meanwhile, mince or press 1 teaspoon garlic from remainder of garlic clove. In a 1- to 2-cup glass measure, combine 5 tablespoons olive oil, lemon juice, minced anchovies, Worcestershire, and minced garlic. In a large salad bowl, whisk egg yolks to blend. Whisking constantly, pour olive oil mixture slowly into egg yolks, pausing to whisk occasionally so that mixture forms a smooth emulsion.
3
Add romaine and parmesan to bowl and mix gently to coat. Grind pepper into salad to taste. Mound equally on plates. Very thinly slice 4 radishes and sprinkle over salads. Arrange croutons alongside; if desired, drape marinated anchovies, skin side up, over croutons.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 diagonal slices (1/4 in. thick) baguette (about 1/4 of an 8-oz. loaf), About 6 tablespoons extra-virgin olive oil, 1 large clove garlic, peeled, 2 tablespoons lemon juice, and more.

Yes, Garden Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Garden Caesar Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions