No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Caesar Salad 101

If you prefer not to use the raw egg yolk in this recipe, substitute 1 tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.

  • servings: 4

Ingredients

  • 6 slices (1-inch) ciabatta or another crusty white bread, cut into 3/4-inch cubes
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh flat-leaf parsley, minced
  • Coarse salt (to taste)
  • 2 cloves garlic, halved
  • 2 large egg yolks
  • 1 tablespoon Dijon mustard
  • 4 to 5 anchovies
  • 2 tablespoons freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 heads romaine lettuce, washed and dried thoroughly and torn into 2-inch pieces
  • Grated Parmesan cheese (to taste)

Directions

  1. Step 1

    Preheat oven to 350 degrees. In a medium-size bowl, toss bread cubes with remaining crouton ingredients. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes.

  2. Step 2

    In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy.

  3. Step 3

    Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings.

Reviews (10)

  • 8 Jun, 2009

    I love making my own ceasar dressing. This is now the recipe I use! It is very good!!

  • 8 Jun, 2009

    I love making my own ceasar dressing. This is now the recipe I use! It is very good!!

  • 15 Feb, 2009

    I've made this many times. So many that I don't even need the recipe anymore. My family loves this salad. I have tweaked it a little bit to suit our tastes. I use one clove of garlic, one anchovy and good quality romano instead of parm. I don't always add croutons, but if you do they are delicious as is in the recipe.
    Finally, I don't know how you can mash up a garlic clove and anchovy using a wooden spoon, I use the tines of a fork and it works perfectly.

  • 15 Feb, 2009

    I've made this many times. So many that I don't even need the recipe anymore. My family loves this salad. I have tweaked it a little bit to suit our tastes. I use one clove of garlic, one anchovy and good quality romano instead of parm. I don't always add croutons, but if you do they are delicious as is in the recipe.
    Finally, I don't know how you can mash up a garlic clove and anchovy using a wooden spoon, I use the tines of a fork and it works perfectly.

  • 21 Dec, 2008

    I made this salad a few times, making modifications each time. The croutons are better without oil or salt and just need a little garlic (there's enough oil in the dressing, especially if you use mayo in place of egg yolks). With that, I would not put garlic in the dressing. The first time I made it with the two cloves it was almost inedible. There is no need for salt anywhere in the salad; the anchovies and parmesan are salty enough. I used just three anchovies and they added plenty of taste.

  • 21 Dec, 2008

    I made this salad a few times, making modifications each time. The croutons are better without oil or salt and just need a little garlic (there's enough oil in the dressing, especially if you use mayo in place of egg yolks). With that, I would not put garlic in the dressing. The first time I made it with the two cloves it was almost inedible. There is no need for salt anywhere in the salad; the anchovies and parmesan are salty enough. I used just three anchovies and they added plenty of taste.

  • 21 Dec, 2008

    I made this salad a few times, making modifications each time. The croutons are better without oil or salt and just need a little garlic (there's enough oil in the dressing, especially if you use mayo in place of egg yolks). With that, I would not put garlic in the dressing. The first time I made it with the two cloves it was almost inedible. There is no need for salt anywhere in the salad; the anchovies and parmesan are salty enough. I used just three anchovies and they added plenty of taste.

  • 21 Dec, 2008

    I made this salad a few times, making modifications each time. The croutons are better without oil or salt and just need a little garlic (there's enough oil in the dressing, especially if you use mayo in place of egg yolks). With that, I would not put garlic in the dressing. The first time I made it with the two cloves it was almost inedible. There is no need for salt anywhere in the salad; the anchovies and parmesan are salty enough. I used just three anchovies and they added plenty of taste.

  • 20 Oct, 2008

    I made this after seeing how easy it looked on Whatever Girls. I had to try the anchovies. WOW they are salty. The dressing turned out sooo good. I will make it again. Can't wait to make it for my mom!

  • 20 Oct, 2008

    I made this after seeing how easy it looked on Whatever Girls. I had to try the anchovies. WOW they are salty. The dressing turned out sooo good. I will make it again. Can't wait to make it for my mom!