Stand-Up Caesar Salad

James Carrier

Yield:

Makes 8 side-dish servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

June 2004