Recipe courtesy of Curtis Aikens
Save Recipe Print
32 min
20 min
12 min
4 to 5 side-dish servings



Spray a baking sheet with non-stick cooking spray. Sprinkle bread cubes on baking sheet and bake in a 350 degree oven for 10 to 12 minutes or until toasted. Meanwhile, in a small bowl, stir together lemon juice, olive or vegetable oil, anchovy paste, elephant garlic and pepper. Remove toasted bread from oven and place in a shallow bowl. Sprinkle 2 tablespoons of the dressing mixture over croutons and toss to coat.

In a salad bowl, toss together limestone and romaine lettuces. Add croutons, remaining dressing and Parmesan cheese. Toss well and serve.

Cook's Note

TIP: HANDLING HOT PEPPERS Use rubber gloves when handling hot peppers. The oil from the inside of the pepper can burn any part of the body that it comes in contact with, even your hands. Be especially careful of your eyes. Cleanse hands and gloves thoroughly.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.


Pasta Puttanesca

Recipe courtesy of Ellie Krieger

New Caesar-Style Salad

Recipe courtesy of Curtis Akins

Creole Caesar Salad

Recipe courtesy of John DeMers|Jimmy Bannos

Caesar Tofu Salad

Recipe courtesy of Ming Tsai

Whole Leaf Caesar Salad

Recipe courtesy of Michael Chiarello

Caesar Salad with Crunchy Croutons

Recipe courtesy of Tyler Florence

Italian Caesar Salad with Polenta Croutons

Recipe courtesy of Giada De Laurentiis

Watercress, Pear, and Blue Cheese Salad

Recipe courtesy of The Association of Junior Leagues International Inc.

Wok Fried Ahi Poke Salad

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories