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.

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Credit: James Carrier

Recipe Summary

Makes 4 to 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

231 calories; calories from fat 78%; protein 7g; fat 20g; saturated fat 4.4g; carbohydrates 8.6g; fiber 2.1g; sodium 227mg; cholesterol 113mg.