Caesar Salad with Baby Romaine<< Back to list

Salad, Side Dish
3clovesgarlic (1 coarsely chopped)
12slicesbaguette (about inch thick)
cupolive oil, chilled plus 1 tbsp
Coarse salt and fresh ground pepper
1oil-packed anchovy fillet, chopped
1large egg yolk
cupfinely grated Parmigiano-Reggiano cheese, plus shavings
1tbspfresh lemon juice
1tspDijon mustard
1dashWorcestershire sauce
6headbaby romaine lettuce, halved (leave core intact), or 6 cups chopped romaine lettuce
  1. Preheat oven to 350 degrees. Using the 2 whole garlic cloves, rub both sides of each baguette slice. Brush with 1 tablespoon oil, and season with salt and pepper. Bake until golden, about 12 minutes. Let cool. Break each crouton in half.
  2. Puree chopped garlic, anchovy, yolk, grated cheese, juice, mustard, Worcestershire sauce, and 1/4 teaspoon salt in a food processor. Pulse in 1/4 cup oil. Toss lettuce and croutons with 1/4 cup dressing. Season with pepper. Top with cheese shavings.

4 servings

  • I left out the anchovies.
    [Carolyn Plocher - 2011-03-01 09:09:26]

The homemade croutons and dressing set this apart.

Carolyn Plocher

Martha Stewart Living

Mar 1, 2011

Mar 1, 2011

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