Notes: If you are concerned about bacteria in the uncooked egg yolks, or if there is a risk of salmonella in your area, use eggs pasteurized in the shell (available in some supermarkets). Marinated fresh anchovies have silver skin and a more delicate flavor than the standard anchovies canned in olive oil. They are available at some Italian markets and in specialty food stores.
Sunset SEPTEMBER 2002
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. 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. 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.
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