Garden Caesar Salad
James Carrier
Yields Makes 4 to 6 servings
Notes: If you are concerned about bacteria in the uncooked egg yolks, or if there is a risk of salmonella in your area, use eggs pasteurized in the shell (available in some supermarkets). Marinated fresh anchovies have silver skin and a more delicate flavor than the standard anchovies canned in olive oil. They are available at some Italian markets and in specialty food stores.

How to Make It

Step 1
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 350º regular or convection oven until crisp and golden, 8 to 10 minutes. Let croutons cool.

Step 2
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.

Step 3
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.

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)

Directions

Step 1
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 350º regular or convection oven until crisp and golden, 8 to 10 minutes. Let croutons cool.

Step 2
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.

Step 3
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.

Garden Caesar Salad