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This is not the orignial Cardini recipe, but served by a chef in NY. The croutons are easy to make. You can store the croutons in an airtight container in the refrigerator.

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  • Crouton Ingredients:
  • 2 large garlic cloves --crushed
  • Pinch of salt
  • 3 tablespoons virgin olive oil
  • 2 cups French baguette slices cut up into 1/2 inch
  • cubes (white bread works too)
  • Salad Ingredients:
  • 1 large egg 1 teaspoon capers
  • 1 teaspoon Worcestershire 1 teaspoon Dijon mustard
  • sauce 1/3 cup virgin olive oil
  • 3 tablespoons fresh lemon 2 medium heads of romaine
  • juice lettuce --outer leaves
  • 1 medium garlic clove, removed
  • crushed 1/3 cup Parmesan cheese -
  • 1 pinch salt grated
  • 1/2 teaspoon freshly ground
  • pepper
  • 1 1/2 teaspoons anchovy
  • paste or 4 flat anchovies
  • minced



Step 1

Crouton Preparation:

Preheat oven to 350 degrees. Combine garlic, oil, salt, and
bread cubes in a bowl. Mix until cubes are coated evenly.
Spread the coated cubes onto a baking sheet and bake
until the croutons are golden. This should take about 10

Salad Preparation:

Bring a pot of boiling water to boil, add egg and cook for
just 45 seconds....NO MORE. This is coddling the egg.
Remove from heat and let it cool off. Meanwhile, mix the
Worcestershire sauce, lemon juice, garlic, salt & pepper,
anchovy, mustard and capers in a bowl. Crack egg and
add to these ingredients. Whisk until smooth. Now for the
tricky part. Slowly add the oil in a steady stream while
constantly whisking again until smooth. Reason: if you add
the oil too quickly, the dressing will be separate and not


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