Stand-Up Caesar Salad

James Carrier

Yield: Makes 8 side-dish servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 67%
  • Protein: 5.3g
  • Fat: 14g
  • Saturated fat: 2.7g
  • Carbohydrate: 10g
  • Fiber: 1.8g
  • Sodium: 293mg
  • Cholesterol: 6.2mg


  • 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


  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stand-Up Caesar Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy