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Stand-Up Caesar Salad





Yields
Makes 8 side-dish servings

Stand-Up Caesar Salad




James Carrier
  About 4 ounces baguette
 6 tablespoons extra-virgin olive oil
 1 tablespoon minced garlic
 14 canned anchovies
 3 tablespoons lemon juice
 4 teaspoons mayonnaise
  Salt and pepper
 4 1/2 quarts bite-size pieces rinsed and crisped romaine lettuce hearts (about 1 1/2 lb.)
 1/3 cup grated parmesan cheese
Step 1
1

Cut baguette at a 45° angle into eight slices (1/4 in. thick). Set slices on a rack on a 10- by 15-inch baking sheet. In a small bowl, mix 2 tablespoons of the olive oil with 1 teaspoon minced garlic. Brush garlic oil lightly over tops of slices. Bake in a 400° oven until golden brown, 8 to 10 minutes.

Step 2
2

Meanwhile, finely chop 6 anchovies. Put in garlic-oil bowl and add remaining 1/4 cup olive oil, 2 teaspoons garlic, the lemon juice, and mayonnaise. Whisk to blend. Add salt and pepper to taste.

Step 3
3

In a bowl, mix lettuce, dressing, and 3 tablespoons cheese. Spoon salad into eight widemouthed glasses (16 oz.). Sprinkle with remaining cheese; garnish with remaining anchovies. Slide a toasted baguette slice into each glass.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 187Calories from Fat 67
% Daily Value *
Total Fat 14g22%

Saturated Fat 2.7g14%
Cholesterol 6.2mg3%
Sodium 293mg13%
Total Carbohydrate 10g4%

Dietary Fiber 1.8g8%
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.