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Caesar Salad

If you prefer not to use the raw egg yolk in this recipe, substitute one tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible. Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.

  • servings: 6




For the Croutons

  • 2 tablespoons unsalted butter, melted
  • 1/3 cup extra-virgin olive oil
  • 1 loaf (8 to 10 ounces) rustic Italian bread, crusts removed, cut into 3/4-inch pieces
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper

For the Salad

  • 2 cloves garlic
  • 4 anchovy fillets
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1 large egg yolk
  • 1/3 cup extra-virgin olive oil
  • 2 heads (10 ounces each) romaine lettuce, outer leaves discarded, inner leaves washed and dried
  • 1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler


  1. Step 1

    Make the croutons: Preheat oven to 450 degrees. Combine butter and olive oil in a large bowl. Add bread cubes, and toss until coated. Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated. Spread bread in a single layer on an 11-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside until needed.

  2. Step 2

    Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash garlic and anchovies into a paste.

  3. Step 3

    Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk.

  4. Step 4

    Using the fork, whisk in the olive oil.

  5. Step 5

    Chop romaine leaves into 1- to 1 1/2-inch pieces. Add croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar. Screw the lid on the jar tightly, and shake to combine. Shake the jar before each use. Store, refrigerated, for up to 4 days.

Martha Stewart Living, May 2005



Reviews (6)

  • 30 Jul, 2012

    OH sorry i left out the mayo in my review below- it's 1/2 cup

  • 30 Jul, 2012

    I think anchovies r really really gross!!!! but since u need the flavor, i use worchestershire sauce... heres arecipe without anchovies and egg yolk :D::
    - 1 garlic cloves
    - 1/2
    - 1 tsp dijon mustard
    - dash of red wine vinegar or balsamic vinegar
    - 1 tsp worcestershire sauce
    - 1/4 cup freshly grated parmesan cheese
    - salt and pepper to taste
    - olive oil- as much as u need.
    just put it all in the blender and--- TA-DA!!!

  • 10 Apr, 2010

    Ever since my sister-in-law prepared this salad for me I can not stop thinking about it! Now that I have the recipe, Mr. Caesar will be a regular guest at our table.

  • 10 Dec, 2009

    Try making the dressing in the small bowl of a food processer, the oil emulsifies nicely and the end result closely resembles a commercial Caesar dressing with a traditional flavor.
    I left out the salt, I've found that the anchovies are salty enough.

  • 24 Mar, 2008

    love this. easy and on the money. a huge, well-liked and completely consumed element of a large spring holiday-brunch. hail caesar. Hail Martha!

  • 10 Feb, 2008

    This recipe is delicious. The fresh made croutons are a big hit. Whenever I entertain this is a staple recipe. Even the guests who claim not to like Ceasar Salad have tried this recipe and loved it!