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Stand-Up Caesar Salad

James Carrier
Yield Makes 8 side-dish servings

Ingredients

  • About 4 ounces baguette
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 14 canned anchovies
  • 3 tablespoons lemon juice
  • 4 teaspoons mayonnaise
  • Salt and pepper
  • 4 1/2 quarts bite-size pieces rinsed and crisped romaine lettuce hearts (about 1 1/2 lb.)
  • 1/3 cup grated parmesan cheese

Nutrition Information

  • calories 187
  • caloriesfromfat 67 %
  • protein 5.3 g
  • fat 14 g
  • satfat 2.7 g
  • carbohydrate 10 g
  • fiber 1.8 g
  • sodium 293 mg
  • cholesterol 6.2 mg

How to Make It

  1. Cut baguette at a 45° angle into eight slices (1/4 in. thick). Set slices on a rack on a 10- by 15-inch baking sheet. In a small bowl, mix 2 tablespoons of the olive oil with 1 teaspoon minced garlic. Brush garlic oil lightly over tops of slices. Bake in a 400° oven until golden brown, 8 to 10 minutes.

  2. Meanwhile, finely chop 6 anchovies. Put in garlic-oil bowl and add remaining 1/4 cup olive oil, 2 teaspoons garlic, the lemon juice, and mayonnaise. Whisk to blend. Add salt and pepper to taste.

  3. In a bowl, mix lettuce, dressing, and 3 tablespoons cheese. Spoon salad into eight widemouthed glasses (16 oz.). Sprinkle with remaining cheese; garnish with remaining anchovies. Slide a toasted baguette slice into each glass.