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.

No additional tips available.

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

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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.

Garden Caesar Salad

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