Garden Caesar Salad

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)

Preparation

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.
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.
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.