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Caesar Salad with Baby Romaine

A little of the full-flavored dressing goes a long way. Chill the olive oil so it emulsifies nicely with the other ingredients.

  • servings: 4

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Ingredients

  • 3 garlic cloves (1 coarsely chopped)
  • 12 slices baguette (1/4 inch thick)
  • 1/4 cup olive oil, chilled, plus 1 tablespoon
  • Coarse salt and freshly ground pepper
  • 1 oil-packed anchovy fillet, chopped
  • 1 large egg yolk
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, plus shavings
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 dash Worcestershire sauce
  • 6 heads baby romaine lettuce, halved (leave core intact), or 6 cups chopped romaine lettuce

Cook's Note

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

Directions

  1. Step 1

    Preheat oven to 350 degrees. Using the 2 whole garlic cloves, rub both sides of each baguette slice. Brush with 1 tablespoon oil, and season with salt and pepper. Bake until golden, about 12 minutes. Let cool. Break each crouton in half.

  2. Step 2

    Puree chopped garlic, anchovy, yolk, grated cheese, juice, mustard, Worcestershire sauce, and 1/4 teaspoon salt in a food processor. Pulse in 1/4 cup oil. Toss lettuce and croutons with 1/4 cup dressing. Season with pepper. Top with cheese shavings.

Source
Martha Stewart Living, January 2011

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Reviews (1)

  • 6 May, 2011

    This recipe is wonderful! I've used is many times and always get raving reviews! I was a little uncomfortable about using a raw egg yolk but decided to give it a try. I'm so glad I did. I prefer this dressing to any restaurant dressing any day!