New Caesar Salad

Photo: Raymond Hom
Prep Time:
10 mins
Total Time:
20 mins

This recipe rebuilds the salad, reimagining it as crostini: Parmesan and dressed escarole (in place of romaine) are piled on top of white anchovies, which are cured in vinegar and oil and have a mild flavor.


For the crostini

  • 1 baguette, sliced ½ inch thick

  • ½ cup extra-virgin olive oil

  • ¼ cup finely grated Parmesan cheese (½ ounce)

  • Coarse salt and freshly ground pepper

  • Oil-packed white anchovy fillets (optional)

For the dressing

  • 1 garlic clove, minced

  • 1 large egg yolk

  • ¼ cup finely grated Parmesan cheese (½ ounce)

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon Dijon mustard

  • Dash of worcestershire sauce

  • Coarse salt

  • ¼ cup extra-virgin olive oil

For the salad

  • 1 head escarole, chopped

  • Shaved Parmesan cheese


  1. Make the crostini: Preheat oven to 375 degrees. Brush both sides of bread slices with oil. Sprinkle with grated cheese, and season with salt and pepper. Bake until crisp and golden, about 10 minutes. Top each with an anchovy.

  2. Make the dressing: Combine garlic, egg yolk, grated cheese, lemon juice, mustard, Worcestershire sauce, and 1/4 teaspoon salt. Gradually whisk in oil.

  3. Make the salad: Toss escarole with dressing. Top with cheese. Spoon salad onto crostini.

Cook's Notes

Food-safety note: The egg yolk in this dressing is not cooked.

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