Green Garlic Ceasar Salad - from nytimes.com

Green Garlic Caesar Salad With Anchovy Croutons

Published: June 4, 2010

Time: 30 minutes

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1/2 cup olive oil

7 anchovy fillets, finely chopped

1 large head green garlic (outer layer, stalk and root end removed) or substitute 3 large garlic cloves, finely chopped

3 ounces crusty day-old bread in 3/4-inch cubes (about 2 cups)

1/8 teaspoon kosher salt, more to taste

1/2 teaspoon ground black pepper

1 tablespoon freshly squeezed lemon juice

1 1/2 teaspoons Dijon mustard

1/2 teaspoon Worcestershire sauce

2 large eggs

2 large or 3 small heads romaine lettuce, separated into leaves and torn into pieces, if desired (about 10 cups)

3/4 cup Parmesan cheese, grated.

1. Make croutons: Heat 3 tablespoons oil in a large skillet over medium heat. Add half the anchovies and cook, stirring, until they melt into oil, about 2 minutes. Stir in half the garlic and cook, stirring, until fragrant, about one minute. Add bread cubes, salt and 1/4 teaspoon pepper. Toast, tossing frequently, until croutons are golden and crisp, 3 to 5 minutes.

2. Make dressing: In medium bowl, whisk together remaining garlic and anchovies, plus lemon juice, mustard, Worcestershire and remaining pepper. Slowly whisk in remaining olive oil.

3. Bring a small saucepan of water to a boil. Lower eggs into pan. For nearly raw eggs cook for 90 seconds; for soft boiled, cook for 4 minutes. Rinse eggs under cold water until cool enough to handle.

4. Combine lettuce, cheese and croutons in a large bowl. Add vinaigrette and toss well. Crack eggs into salad, scooping out any whites clinging to shell and toss once more. Add salt to taste.

Yield: 2 to 4 servings.

- I'm not a big fan of anchovies, but I know a lot of folks like Caesar Salad. Enjoy!

kitchen wench