Green Garlic Caesar Salad With Anchovy Croutons Recipe

Name: Green Garlic Caesar Salad With Anchovy Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 anchovy fillets, finely chopped; 1 large head green garlic (outer layer, stalk and root end removed) or substitute 3 large garlic cloves, finely chopped; 3 ounces crusty day-old bread in 3/4-inch cubes (about 2 cups); 1/8 teaspoon kosher salt, more to taste; 1/2 teaspoon ground black pepper; 1 tablespoon freshly squeezed lemon juice; 1 1/2 teaspoons Dijon mustard; 1/2 teaspoon Worcestershire sauce; 2 large eggs; 2 large or 3 small heads romaine lettuce, separated into leaves and torn into pieces, if desired (about 10 cups); 3/4 cup Parmesan cheese, grated.

Servings: persons

7 anchovy fillets, finely chopped
1 large head green garlic (outer layer, stalk and root end removed) or substitute 3 large garlic cloves, finely chopped
3 ounces crusty day-old bread in 3/4-inch cubes (about 2 cups)
1/8 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
2 large eggs
2 large or 3 small heads romaine lettuce, separated into leaves and torn into pieces, if desired (about 10 cups)
3/4 cup Parmesan cheese, grated.

1
1. Make croutons: Heat 3 tablespoons oil in a large skillet over medium heat. Add half the anchovies and cook, stirring, until they melt into oil, about 2 minutes. Stir in half the garlic and cook, stirring, until fragrant, about one minute. Add bread cubes, salt and 1/4 teaspoon pepper. Toast, tossing frequently, until croutons are golden and crisp, 3 to 5 minutes.
2
2. Make dressing: In medium bowl, whisk together remaining garlic and anchovies, plus lemon juice, mustard, Worcestershire and remaining pepper. Slowly whisk in remaining olive oil.
3
3. Bring a small saucepan of water to a boil. Lower eggs into pan. For nearly raw eggs cook for 90 seconds; for soft boiled, cook for 4 minutes. Rinse eggs under cold water until cool enough to handle.
4
4. Combine lettuce, cheese and croutons in a large bowl. Add vinaigrette and toss well. Crack eggs into salad, scooping out any whites clinging to shell and toss once more. Add salt to taste.

200

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 11 ingredients. The key ingredients include: 7 anchovy fillets, finely chopped, 1 large head green garlic (outer layer, stalk and root end removed) or substitute 3 large garlic cloves, finely chopped, 3 ounces crusty day-old bread in 3/4-inch cubes (about 2 cups), 1/8 teaspoon kosher salt, more to taste, and more.

Yes, Green Garlic Caesar Salad With Anchovy Croutons 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.

Green Garlic Caesar Salad With Anchovy Croutons

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