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Fast & Easy Dinner: Garden Caesar Salad

Fast & Easy Dinner: Garden Caesar Salad

With its crunchy croutons, crisp leafy greens, and tangy dressing, the Caesar can be considered the king of dinner salads. In this grown up variation, subtle changes enhance the flavor and appearance of the dish. Radishes act as a pop of pretty color, shaved instead of grated Parmesan adds depth to each biteful, and fresh anchovies are deliciously salty. The anchovies are not necessary, so if the little fish is too overpowering simply omit from the salad.

To take a look at the recipe, which was developed by MyRecipes.com,

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Garden Caesar Salad

Garden Caesar Salad

Garden Caesar Salad

Ingredients

12 diagonal slices (1/4 in. thick) baguette (about 1/4 of an 8-oz. loaf) About 6 tablespoons extra-virgin olive oil 1 large clove garlic, peeled 2 tablespoons lemon juice 2 canned anchovy fillets, drained and minced (optional) 1/8 teaspoon Worcestershire 3 large egg yolks (see notes) 1 pound romaine lettuce (1 large or 2 small heads), rinsed, crisped, and large leaves torn into large pieces (leave small inner leaves whole) 1/2 cup freshly shaved parmesan cheese Fresh-ground pepper 4 radishes, stemmed and rinsed 8 marinated fresh anchovies (optional; see notes) Get more recipes at MyRecipes.com

Directions

  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.
  3. 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.
  4. Add romaine and parmesan to bowl and mix gently to coat. Grind pepper into salad to taste.
  5. 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.
Serves 4 to 6. Nutritional Information: CALORIES 231(78% from fat); FAT 20g (sat 4.4g); PROTEIN 7g; CHOLESTEROL 113mg; SODIUM 227mg; FIBER 2.1g; CARBOHYDRATE 8.6g Like the recipe above? Try out some of these other ones:7 Cool Salads Under 300 CaloriesBrowse Salad RecipesQuick, Weeknight Favorites at Sunset.comGet More Salad Recipes
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jkatie jkatie 8 years
yum yum
jkatie jkatie 8 years
yum yum
mjane79 mjane79 8 years
The recipe I use for Ceasar dressing is from the Joy of Cooking and you heat the anchovies up in olive oil. That makes them disintegrate so if you don't want fishy bits, that's a good recipe to use. I just made the cover recipe from the April Gourmet magazine and it was a pasta with an anchovy sauce. It was really good. It smelled fishy when you first start making it but doesn't really taste fishy. And I don't know where you get the marinated fresh anchovies, I usually buy a little glass jar of anchovies at the store and keep it in the fridge. I can't use a whole thing of anchovies at one time so that seems to work the best.
mjane79 mjane79 8 years
The recipe I use for Ceasar dressing is from the Joy of Cooking and you heat the anchovies up in olive oil. That makes them disintegrate so if you don't want fishy bits, that's a good recipe to use. I just made the cover recipe from the April Gourmet magazine and it was a pasta with an anchovy sauce. It was really good. It smelled fishy when you first start making it but doesn't really taste fishy. And I don't know where you get the marinated fresh anchovies, I usually buy a little glass jar of anchovies at the store and keep it in the fridge. I can't use a whole thing of anchovies at one time so that seems to work the best.
jessie jessie 8 years
as long as they are mixed in, and i don't see it and know its there, i'm okay with it!!! i know that ceasar dressing was made that way, cause it is really good.. but to see a fish on a plate...(((shudders)))
chiefdishwasher chiefdishwasher 8 years
Where do you find marinated fresh anchovies?
mjane79 mjane79 8 years
Mmmmm, anchovies in a Ceasar salad are good. And you are right emsmilye, that's what makes it a Ceasar. All of you who are say Eww, realize they are in Ceasar dressing and Worchestershire sauce, right? Anchovies add good flavor to things, they are only bad when over-used in something so that you only taste them, not the combination of ingredients.
emsmiley emsmiley 8 years
Anchovies are what make Ceasars so tasty. Most restaurants do not place actual anchovies on the salad, but if you think you can have a good ceasar without anchovy flavor...you are so wrong! Without the anchovy, it just a ranch dressing in my opinion. I absolutely love Ceasar! Thanks for the recipe!
jessie jessie 8 years
uhhh...that was lookin' good until i saw the fish..ewwwww...leave that off, and then we're good to go!
aimeeb aimeeb 8 years
No anchovies!
aimeeb aimeeb 8 years
No anchovies!
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