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Trail: CaesarSalad



Green Garlic Caesar Salad With Anchovy Croutons

 1/2 cup olive oil
 7 anchovy fillets, finely chopped
 1 large head green garlic 
   (outer layer, stalk and 
 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   
    separated into leaves 
 and torn 
 into pieces, if desired 
 (about 10 cups)
 3/4 cup Parmesan cheese, grated.

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. 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. 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. 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.

Yield: 2 to 4 servings.