A step-by-step overview of how to make a classic Caesar salad. This recipe is a web exclusive for "Martha Stewart's Cooking School" book, available on October 21, 2008. To learn the history of this signature salad, read Caesar Salad 101.
Heat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle the salt, cayenne pepper, and black pepper over the bread crumbs, and toss until evenly coated. Spread in a single layer on an 11-by-17-inch baking sheet. Bake until the croutons are golden, about 10 minutes. Transfer to a wire rack to cool.
Step 2
Prepare Dressing
In a large wooden salad bowl, mash garlic, anchovy fillets, and 1/2 teaspoon salt into a paste using two forks. Use a balloon whisk to mix in 1/4 teaspoon pepper, the lemon juice, mustard, and egg yolk until smooth and combined, and then gradually whisk in the oil in a slow, steady stream, until dressing is emulsified.
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