Green Garlic Caesar Salad With Anchovy Croutons
Published June 8, 2010
Andrew Scrivani for The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup olive oil
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 ¾-inch cubes (about 2 cups)
⅛ teaspoon kosher salt, more to taste
½ teaspoon ground black pepper
1 tablespoon freshly squeezed lemon juice
1 ½ teaspoons Dijon mustard
½ 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)
¾ cup Parmesan cheese, grated
Nutritional analysis per serving (2 to 4 servings)
25 grams carbs; 118 milligrams cholesterol; 525 calories; 23 grams monosaturated fat; 4 grams polyunsaturated fat; 9 grams saturated fat; 39 grams fat; 6 grams fiber; 828 milligrams sodium; 22 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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 ¼ teaspoon pepper. Toast, tossing frequently, until croutons are golden and crisp, 3 to 5 minutes.
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
I have made this many times including this week, and just felt like mentioning that, while there are more complex and interesting salads, and certainly more nutritious salads, this may be the most delicious salad I know.
This was ABSOLUTELY DELICIOUS. I did it without the eggs and only a little bit of Parmesan (maybe a quarter of the recipe). I love anchovies and my favorite part was how the anchovies that are toasted with croutons add an additional crunchy component.
Delicious. I made less in total ( 2 servings) and the mustard was strong so i'd go slow and add to taste. Melissa, why do you dress the salad after you add the croutons and cheese? I added the dressing only to the lettuce, then added croutons and cheese. I omitted the egg altogether.
Great recipe. If my husband wasn’t trying to lose weight, I would’ve quadrupled the croutons and green garlic/anchovies for snacks.
Great recipe, with just a few tweaks on my end: No need to add the salt to a recipe with seven anchovies. I tend to prefer lightly dressed salads, so I made the entire dressing in a bowl, adding the soft boiled egg to the mixture. I then added the dressing to the lettuce and croutons. I had enough leftover dressing to use it within a day and was glad I didn’t commit to all the egg on the amount of lettuce and croutons I understand some people might be hesitant about storing eggs that are not completely cooked, but I’m OK with that.
Great recipe, with just a few tweaks on my end: No need to add the salt to a recipe with seven anchovies. I tend to prefer lightly dressed salads, so I made the entire dressing in a bowl, blending the soft boiled egg into the mixture with a whisk and leaving some chunks of egg white. I then dressed the lettuce, adding the croutons later and serving a block of Parm for people to grate small or large flakes as they wish. I had enough leftover dressing to use it within a day and was glad I didn’t commit to all the egg on the amount of lettuce and croutons. I understand some people might be hesitant about storing eggs that are not completely cooked, but I’m OK with that.